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Authors
Yuan, Shuo
Wang, Qi
Li, Jiao
Xue, Jia-Chen
Li, You
Meng, Huan
Hou, Xiao-Ting
Nan, Ji-Xing
Zhang, Qing-Gao https://orcid.org/0000-0002-7140-3822
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Funding
Funding for this research was provided by:
Korean Food Research Project (2017029)
National Natural Science Foundation of China (61671098)
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Article History
Received: 12 April 2022
Accepted: 2 June 2022
First Online: 18 June 2022
Declarations
:
: Not applicable.
: Not applicable.
: The authors declare that they have no competing interests.
