Dong, Xiaoze
Qi, Shuo
Qin, Mingwei
Ding, Ning
Zhang, Yin
Wang, Zhouping
Funding for this research was provided by:
National Key Research and Development Program of China (2021YFE0101800)
Innovative Research Group Project of the National Natural Science Foundation of China (NSFC 31871881)
Jiangsu Planned Projects for Postdoctoral Research Funds (1601087B)
Training Program for Excellent Young Innovators of Changsha (2017QNRC001)
the National First-class Discipline Program of Food Science and Technology (JUFSTR20180303)
Article History
Received: 7 June 2023
Accepted: 25 September 2023
First Online: 17 October 2023
Declarations
:
: The authors declare no competing interests.