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Authors
Sun, Yujiao https://orcid.org/0000-0002-8554-6031
Li, Baobao
Xue, Yuanye
Wang, Jiankang
Miao, Bingbing
Liu, Yang
Li, Yanjun
Cao, Yungang
Chang, Dawei
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Funding
Funding for this research was provided by:
National Key Research and Development Program of China (2022YFD1602000)
National Natural Science Foundation of China (32272428, 31801491)
Scientific Program Funded by Xi’an Science and Technology Bureau (22NYYF032)
Young Talent Lifting Project Funded by Shaanxi Association for Science and Technology (20220216)
National Foreign Expert Project Funded by the Ministry of Science and Technology of China (G2022041012L)
Xi’an Weiyang District of Technology and Industrial Information Bureau (202134)
Shaanxi Administration of Traditional Chinese Medicine (SZY-KJCYC-2023-014)
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Article History
Received: 9 October 2023
Accepted: 26 February 2024
First Online: 7 April 2024
Declarations
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: Not applicable.
: Not applicable.
: Dr. Jiankang Wang is a member of Editorial Board of <i>Food Production, Processing and Nutrition</i> and he was not involved in the journal's review of, or decisions related to this manuscript.
