Zhang, Wei
Chen, Guoqing
Ma, Chaoqun
Gao, Hui
Yang, Taiqun
Li, Lei
Zhu, Chun
Yang, Zichen
Guan, Weinan
Li, Xin
Zhou, Yan
Funding for this research was provided by:
This work was supported by the National Key Research and Development Program of China (2018YFC1604204-3)
the Key Research and Development Program of Jiangsu Province (No. BE2020756)
the National First-Class Discipline Program of Food Science and Technology (JUFSTR20180302)
Article History
Received: 15 October 2023
Accepted: 6 November 2023
First Online: 20 November 2023
Declarations
:
: The authors declare no competing interests.