Xu, Yaping
Wang, Yue
Li, Chujie
Han, Tao
Chen, Haiming
Chen, Wenxue
Zhong, Qiuping
Pei, Jianfei
Haenen, Guido R. M. M.
Li, Zhengwen
Moalin, Mohamed
Zhang, Ming http://orcid.org/0000-0002-3620-4553
Chen, Weijun
Funding for this research was provided by:
Hainan Provincial Natural Science Foundation of China (221QN174)
the National Natural Science Foundation of China (32201977)
Scientific Research Foundation of Zhejiang A and F University (KYQD (ZR)-21045)
Article History
Received: 14 March 2023
Accepted: 29 August 2023
First Online: 3 October 2023
Declarations
:
: The datasets used and/or analyzed the current study are available from the corresponding author on reasonable request.
: The authors declare that they have no competing interests.
: This work was financially supported by Hainan Provincial Natural Science Foundation of China (221QN174), the National Natural Science Foundation of China (32201977), and the Scientific Research Foundation of Hainan University (KYQD (ZR)-21045).
: The author would like to thank the people of the Fruit and Vegetable Processing Team at the School of Food Science and Engineering of Hainan University.
: Not applicable.