Section 6 of 7
Funding
Le Li, Feiyu Yang, Dan Shen, Jing Sun, Xinyi Pang, Yingjian Lu, and Xiangfei Li · about 1 minutes
This work was supported by the National Natural Science Foundation of China (32572590), the Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD), the Cross‐Innovation Open Project of Food Flavor and Health, Beijing Technology & Business University.