Zhong, Yejun
Zhang, Yaqi
Liu, Xiaozhen
Liu, Chengmei
Wu, Jianyong
Huang, Haixia
Zhang, Pei
Zeng, Zicong
Funding for this research was provided by:
National Natural Science Foundation of China (32260592)
Natural Science Foundation of Jiangxi Province (20212BAB205037)
Natural Science Foundation of Chongqing (CSTB2022NSCQ-MSX0523)
the Research Program of State Key Laboratory of Food Science and Technology of Nanchang University (SKLF-ZZA-202208)
Education Department of Jiangxi Province (GJJ210425)
Article History
Received: 20 October 2022
Accepted: 13 December 2022
First Online: 20 December 2022
Declarations
:
: The authors declare no competing interests.