Document is current
Any future updates will be listed below
-
Authors
Jia, Xing
Ma, Lin
Xiao, Meng
Atehli, Dima
Zhang, Yiheng
Liu, Yongshuai
Wang, Wan
Wang, Changlu
Guo, Qingbin
-
Funding
Funding for this research was provided by:
Tianjin Research Innovation Project for Postgraduate Students (2022BKY129, 2022BKY129)
National Natural Science Foundation of China (32272270)
the Project of Tianjin Science and Technology Program (21ZYJDJC00110)
the Open Project Program of the State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology (SKLFNS-KF-202103)
- License Information
-
More Information
Article History
Received: 30 May 2024
Accepted: 8 July 2024
First Online: 17 September 2024
Declarations
:
: Not applicable.
: Not applicable.
: The authors declare no competing interests.
