Cai, Yihui
Zhai, Ligong
Fang, Xiaoman
Wu, Kangping
Liu, Yuhuan
Cui, Xian
Wang, Yunpu
Yu, Zhigang
Ruan, Roger
Liu, Tongying
Zhang, Qi
Funding for this research was provided by:
the research project of State Key Laboratory of Food Science and Technology, Nanchang university (SKLF-KF-202009, SKLF-KF-202009)
the Natural Science Foundation of China (NO.22166026, No.21878139)
the key project of Jiangxi Provincial Department of Science and Technology Jiangxi (20181BBF60026)
Article History
Received: 5 July 2022
Accepted: 29 September 2022
First Online: 8 October 2022
Declarations
:
: Not applicable.
: The authors have consent for publication.
: The authors declare that they have no competing interests.