Zhang, Yijie
Li, Tianyao
Ye, Chen
Lu, Renchuang
Liu, Yixiang
Huang, Huichuan
He, Xiahong
Yang, Min
Zhu, Shusheng http://orcid.org/0000-0003-0659-3794
Funding for this research was provided by:
the national key research and development program of china (2017YFC1702502)
the yunnan provincial key programs of yunnan eco-friendly food international cooperation research center project (2019ZG00901)
the young and middle-aged academic and technical leaders reserve programme in yunnan province (202005AC160045)
the innovative research team of science and technology in yunnan province (202105AE160016)
Article History
Received: 9 May 2021
Accepted: 20 August 2021
First Online: 12 September 2021