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Authors
Wang, Haiyan
Pang, Ai-Ping
Wang, Wei
Li, Bingzhi
Li, Chengcheng
Wu, Fu-Gen
Lin, Fengming
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Funding
Funding for this research was provided by:
National Natural Science Foundation of China (32170072)
State Key Laboratory of Microbial Technology Open Project Fund (M2022-12)
Open Project Program of State Key Laboratory of Food Nutrition and Safety (SKLFNS-KF-202214)
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Article History
Received: 27 June 2022
Accepted: 12 November 2022
First Online: 29 November 2022
Declarations
:
: Not applicable.
: Not applicable.
: The authors declare that they have no competing interests.
