Zhang, Yuting
Zhang, Guijiang
Liu, Weihua
Li, Min
Jiang, Sichang
Hao, Lin
Wang, Zhi
Wu, Qiuhua
Wang, Chun http://orcid.org/0000-0002-9366-3668
Funding for this research was provided by:
Financial supports from the National Natural Science Foundation of China (32072295, 31671930, 31571925)
Financial supports from the National Natural Science Foundation of China (31471643)
The Natural Science Foundation of Hebei Province (B2020204001, C2020204020, C2020204136, B2021204006, B2017204025, C2018204076)
The Scientific and Technological Research Foundation of the Department of Education of Hebei Province (ZD2021060, ZD2020196)
The Scientific and Technological Research Foundation of the Department of Education of Hebei Province (ZD2016085, QN2019034)
The Food Processing Discipline Group of Hebei Agricultural University (No. 2020-10)
Article History
Received: 8 September 2021
Accepted: 1 December 2021
First Online: 8 December 2021
Declarations
:
: This article does not contain any studies with human or animal subjects.
: The authors declare no competing interests.