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Authors
Xiao, Yue
Yang, Chao
Yu, Leilei
Tian, Fengwei
Wu, Yarong
Zhao, Jianxin
Zhang, Hao
Yang, Ruifu
Chen, Wei
Hill, Colin
Cui, Yujun
Zhai, Qixiao http://orcid.org/0000-0002-0605-2675
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Funding
Funding for this research was provided by:
the National Natural Science Foundation of China Program (No. 31820103010, No. 31871773)
National Natural Science Foundation for Key Programs of China Grants (No. 81790632)
Projects of Innovation and Development Pillar Program for Key Industries in Southern Xinjiang of Xinjiang Production and Construction Corps (2018DB002)
National Key Research and Development Project (No. 2018YFC1604206)
National First-Class Discipline Program of Food Science and Technology (JUFSTR20180102)
the BBSRC Newton Fund Joint Centre Award (the BBSRC Newton Fund Joint Centre Award)
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province (Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province)
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Article History
Received: 9 April 2021
Accepted: 2 June 2021
First Online: 1 September 2021
Declarations
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: This study does not involve the use of human subjects. The ethical statements regarding animal experimentation are included in the “InternalRef removed” section.
: Not applicable.
: The authors declare that they have no competing interests.
