Funding for this research was provided by:
the Open Project Program of State Key Laboratory of Food Science and Resource, Nanchang University (SKLF-KF-202003)
the Central Government Guide Local Special Fund Project for Scientific and Technological Development of Jiangxi Province (20221ZDD02001)
Article History
Received: 9 August 2023
Revised: 26 August 2023
Accepted: 20 November 2023
First Online: 23 December 2023
Declarations
:
: All authors declared no conflict of interest.