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Authors
Liu, Kai
Tan, Jing
Xiao, Lu
Pan, Rui-Tai
Yao, Xiao-Yan
Shi, Fu-Yan
Li, Shi‐Zhu
Li, Lan‐Hua http://orcid.org/0000-0003-3156-5234
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Funding
Funding for this research was provided by:
Shandong Postgraduate Quality Education Teaching Resources Project (SDYAL2022152)
China National Center for Food Safety Risk Assessment (LH2022GG08, LH2022GG02)
the National Natural Science Foundation of China (81902905, 32161143036)
the Shandong Provincial Natural Science Foundation (ZR2019MH093)
the National Key Research and Development Program of China (2021YFC2300800)
the National Key Research and Development Program of China (2021YFC2300803)
Shandong Province Education and Teaching Research Project (2021JXY035)
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Article History
Received: 4 June 2023
Accepted: 1 October 2023
First Online: 17 October 2023
Declarations
:
: Not applicable.
: Not applicable.
: The authors declare that they have no competing interests.
