과제정보
This work was supported by the National Key R&D Program of China (2021YFD1000200), the Major Science and Technology Project in Yunnan Province (202102AE090042), the Major Science and Technology Project in Kunming (2021-J-H-002), the Innovative Research Team of Science and Technology in Yunnan Province (202105AE160016), the Expert Workstation Project in Yunnan Province (202005AF150103), and the Yunnan provincial key programs of Yunnan Eco-friendly Food International Cooperation Research Center project (2019ZG00901).
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