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Linyao Liu A , Ping Geng B , Xueyuan Jin C , Xiaopeng Wei A * , Jing Xue A , Xiaobo Wei D , Lihua Zhang A , Mengpei Liu A , Liang Zhang E , Wei Zong A and Linchun Mao F *A College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450002, China.
B College of Energy and Power Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450002, China.
C College of Clinical Medicine, Hainan Vocational University of Science and Technology, Haikou, Hainan 571126, China.
D School of Food and Wine, Ningxia University, Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Yinchuan, 750021, China.
E Wencheng Institution of Modern Agriculture and Healthcare Industry, Wenzhou 325300, China.
F College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory of Agro-Food Processing, Zhejiang R&D Center of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.
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Submitted: 16 November 2022 Accepted: 19 June 2023 Published: 13 July 2023