Wang, Huibin
Yang, Qian
Xu, Hui
Zhang, Yunzhe
Lu, Xin
Zhang, Wei
Funding for this research was provided by:
Advanced Talents Incubation Program of the Hebei University (521100222024)
Natural Science Foundation of Hebei Province (C2019204342)
Medical Science Foundation of Hebei University (2022A06)
Scientific Research Program of Hebei Education Department (QN2022073)
National Natural Science Foundation of China (31371772, 32172288)
Food Processing Discipline Group of Hebei Agricultural University (No. 2021-06)
Talent Introduction Project of Hebei Province (360-0803-JSN-3YGS)
Central Government Guided Local Science and Technology Development Fund Projects (216Z5501G)
Article History
Received: 9 March 2023
Revised: 17 April 2023
Accepted: 22 April 2023
First Online: 7 May 2023
Declarations
:
: The authors declare no conflict of interest.
: This article does not contain any studies with human or living animal subjects.