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Authors
Hu, Dayue
Qian, Ping
Gao, Dongyang
Li, Xinxin
Wang, Linkang
Ji, Hongyue
Wang, Shuang
Li, Xiangmin http://orcid.org/0000-0003-1412-5069
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Funding
Funding for this research was provided by:
The National Program on Key Research Project of China (2022YFD1800800, 2021YFD1800300)
The Yingzi Tech & Huazhong Agricultural University Intelligent Research Institute of Food Health (IRIFH202209, IRIFH202301)
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Article History
Received: 27 September 2023
Accepted: 26 January 2024
First Online: 13 March 2024
Declarations
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: The authors declare no conflict of interest.
