Wang, Tuoyi
Liu, Sijia
Tian, Shaonan
Ma, Tianyi
Wang, Wei
Funding for this research was provided by:
Natural Science Foundation of Heilongjiang Province (LC2019C066)
special fund for plant food processing technology from the Colleges and Universities Basic Scientific Research Project in Heilongjiang Province (YSTSXK201829, YSTSXK201876, YSTSXK201812)
Fundamental Research Funds of Department of Education of Heilongjiang Province (135209371, 135309371)
Qiqihar University Graduate Innovative Research Project (YJSCX2019079)
Article History
Received: 21 February 2022
Accepted: 23 June 2022
First Online: 30 June 2022
Competing interests
: The authors declare no competing interests.