Gu, Yue
Qiao, Ruifang
Jin, Bo
He, Yinfeng
Tian, Jianjun
Funding for this research was provided by:
the Science and Technology Programs of College of Food Science and Engineering, Inner Mongolia Agricultural University (SPKJ202005)
National Natural Science Foundation of China (32201996)
the Scientific Research Program of Inner Mongolia Agricultural University (BR220503)
Article History
Received: 11 December 2022
Accepted: 7 March 2023
First Online: 9 March 2023
Competing interests
: The authors declare no competing interests.