Anqi Chen1,2, and Patrick A. Gibney1§
1Department of Food Science, Cornell University, Ithaca, New York, United States
2Science Center for Future Foods, Jiangnan University, Wuxi, Jiangsu, China
§Correspondence to: Patrick A. Gibney (pag235@cornell.edu)
Anonymous
© 2023 by the authors. This is an open-access article distributed under the terms of the Creative Commons Attribution 4.0 International (CC BY 4.0) License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
PubMed Central: 10436075
PubMed: 37602281