Acknowledgments
The authors thank the hard work and diligence of the predecessors who
worked in the food protein allergen area and appreciate the helpful
comments from the anonymous reviewers. The authors are also grateful for
the financial support from the National Natural Science Foundation of
China (No. 31701524), Major Special Science and Technology Planning
Project of Anhui Province, China (No. 202003b06020030), Key Research and
Development Program of Anhui Province, China (No. 202104a06020016).