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Authors
Shao, Junlin
Xia, Yongjun
Wang, Guangqiang
Xiong, Zhiqiang
Yang, Yijin
Song, Xin
Wang, Yu
Ai, Lianzhong
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Funding
Funding for this research was provided by:
National Key Research and Development Program of China (2022YFD2100702)
National Science Fund for Distinguished Young Scholars (32025029)
the Shanghai Education Committee Scientific Research Innovation Projects (2101070007800120)
Shanghai Engineering Research Center of food microbiology program (19DZ2281100)
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Article History
Received: 27 August 2024
Accepted: 21 January 2025
First Online: 11 February 2025
Competing interests
: The authors declare no competing interests.
