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Jiawen Yan1,2†, Zhihui Liu1,2†, Tongtong Wang1,2, Ruoman Wang1,2, Shuya Wang1,2, Xiao Liu1,2, Ya Liu1,2, Jingwei Yan1,2* and Jiasheng Wu1,2*
1. State Key Laboratory for Development and Utilization of Forest Food Resources, Zhejiang A&F University, Hangzhou 311300, China
2. Zhejiang Key Laboratory of Non‐wood Forest Products Quality Regulation and Processing Utilization, Zhejiang A&F University,Hangzhou 311300, China
†These authors contributed equally to this work.
*Correspondences: Jingwei Yan (jingweiyan@zafu.edu.cn); Jiasheng Wu (wujs@zafu.edu.cn, Dr. Wu is fully responsible for thedistribution of all materials associated with this article)