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Authors
Hong, Liping
Pan, Mingfei http://orcid.org/0000-0003-2627-1741
Yang, Xiao
Xie, Xiaoqian
Liu, Kaixin
Yang, Jingying
Wang, Shan
Wang, Shuo
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Funding
Funding for this research was provided by:
National Natural Science Foundation of China (No. 31972147)
Project of Tianjin Science and Technology Plan (No. 20ZYJDJC00040)
Open Project Program of State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (No. SKLFNS-KF-202115)
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Article History
Received: 17 September 2021
Accepted: 11 January 2022
First Online: 25 January 2022
Declarations
:
: Not applicable.
: The authors declare no competing financial interest.
