Li, Fangsi
Wang, Tao
Feng, Wei
Wang, Ren
Chen, Zhengxing http://orcid.org/0000-0003-0252-6754
Yi, Dalong
Funding for this research was provided by:
National Natural Science Foundation of China (31901602, 31778198)
Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology (FMZ202005)
National First-Class Discipline Program of Food Science and Technology (JUFSTR20180203)
Article History
Received: 29 May 2021
Accepted: 8 June 2021
First Online: 2 July 2021
Declarations
:
: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.