Wang, Xinyu
Zhang, Na
Li, Dongyao http://orcid.org/0000-0002-3670-0637
Wang, Miaoshu
Li, Chen http://orcid.org/0000-0001-6110-3714
Tian, Hongtao http://orcid.org/0000-0002-3079-0125
Funding for this research was provided by:
the Key Research and Development Program of Hebei Province (19227134D)
the Science and Technology Research Projects of Colleges and Universities in Hebei Province (ZD2021059)
the Food Processing Discipline Group of Hebei Agricultural University (2021-08)
the Doctoral Fund of Baoding University (2021Z02)
the Research Foundation for the Introduced Talents of Hebei Agricultural University (YJ2021035)
Article History
Received: 8 March 2022
Revised: 12 June 2022
Accepted: 1 July 2022
First Online: 5 August 2022
Declarations
:
: The authors declare no competing financial interest.