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Authors
Ren, Zhengnan https://orcid.org/0000-0003-1271-5399
Pan, Li‐Long
Huang, Yiwen
Chen, Hongbing
Liu, Yu
Liu, He
Tu, Xing
Liu, Yanyan
Li, Binbin
Dong, Xiaoliang
Pan, Xiaohua
Li, Hanfei
Fu, Yu V
Agerberth, Birgitta
Diana, Julien https://orcid.org/0000-0001-7542-042X
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Funding
Funding for this research was provided by:
National Natural Science Foundation of China (80270666)
National Natural Science Foundation of China (81870439)
National Natural Science Foundation of China (81973322)
National Natural Science Foundation of China (91642114)
National Natural Science Foundation of China (31570915)
National Natural Science Foundation of China (National Youth 1000 Talents Plan)
Natural Science Foundation for Distinguished Young Scholars of Jiangsu Province (BK20200026)
Jiangsu Province Recruitment Plan for High‐level (Innovative Research Team)
Wuxi Social Development Funds for International Science & Technology Cooperation (WX0303B010518180007PB)
Jiangsu Province “Six Summit Talents” program (YY‐038)
Jiangsu Province Qing Lan Project
National First‐class Discipline Program of Food Science and Technology (JUFSTR20180103)
Fundamental Research Funds for the Central Universities (JUSRP221037)
Fundamental Research Funds for the Central Universities (JUSRP22007)
Postgraduate Research & Practice Innovation Program of Jiangsu Province (KYCX20_1876)
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province
Wuxi Taihu Talent Project
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Article History
Received: 1 February 2021
Revised: 19 May 2021
Accepted: 20 May 2021
First Online: 14 June 2021
Conflict of interest
: The authors declare that they have no conflict of interest.
