Lian, Lele
Li, Wanjun
Xue, Tingyue
Ren, Jianluan
Tang, Fang
Liu, Yongjie
Xue, Feng http://orcid.org/0000-0001-8378-5226
Dai, Jianjun
Funding for this research was provided by:
National Natural Science Foundation of China (31871893)
National Key Research and Development Program of China (2017YFF0208600)
Jiangsu Agricultural Independent Innovation Project (SCX (18)2011)
National “Youth Top-notch Talent” Support Program (W0270187)
Introduction of Nanjing Agricultural University Scientific Research Grants Project (804121)
Central Guidance for Local Science and Technology Development (No. YDZX20173100004528)
Science and Technology Joint Project of the Yangtze River Delta (No.17395810102)
Jiangsu Collaborative Innovation Center of Meat Production and Processing
Article History
Received: 16 January 2021
Accepted: 27 September 2021
First Online: 15 October 2021
Declarations
:
: This article does not present any study involving human participants or animals performed by any of the authors.
: The authors declare no competing interests.