Hou, Ying http://orcid.org/0000-0002-4270-7667
Zhao, Wanying
Ding, Xincheng
Zhang, Xuan
Li, Zhibin
Tan, Zhilei
Zhou, Jingwen
Wang, Hongxing
Jia, Shiru
Funding for this research was provided by:
Innovative Research Group Project of the National Natural Science Foundation of China (32021005, 31771952)
State Key Laboratory of Food Science and Technology, Nanchang University (No. SKLFNS-KF-202113)
Natural Science Foundation of Tianjin City (18JCQNJC78600)
Program for Professor of Special Appointment (Eastern Scholar) at Shanghai Institutions of Higher Learning (202110057134)
Article History
Received: 7 January 2023
Revised: 22 May 2023
Accepted: 25 May 2023
First Online: 24 June 2023
Declarations
:
: This article does not contain any studies with human participants or animals performed by any of the authors.
: The authors declare no competing interests.