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Authors
Xu, Jingxiang
Liao, Wei
Liu, Yuning
Guo, Yuling
Jiang, Shiyue
Zhao, Chao http://orcid.org/0000-0003-1096-632X
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Funding
Funding for this research was provided by:
Natural Science Foundation of Fujian Province (2020J02032)
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Article History
Received: 5 August 2022
Accepted: 10 January 2023
First Online: 20 March 2023
Declarations
:
: Not applicable.
: Not applicable.
: Dr.Chao Zhao is guest editor of Special issue "Natural Products and Bioactive Compounds in Food" of Food Production, Process and he was not involved in the journal's review of, or decisions related to this manuscript.
