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Authors
Zhou, Yong
Wu, Lei
Rubo, Lv
Szpyrka, Ewa
Podbielska, Magdalena
Amirian, Veghar
Russel, Mohammad
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Funding
Funding for this research was provided by:
Hubei Provincial Natural Science Foundation of China (2023AFB935)
Open Research Fund Program of the State Key Laboratory of Biocatalysis and Enzyme Engineering (SKLBEE2023022)
Open Research Fund Program of the Hubei Key Laboratory of Quality Control of Characteristic Fruits and Vegetables (2023K006)
the Minister of Science of the Republic of Poland under the program “Regional Initiative of Excellence,” (RID/SP/0010/2024/1)
Wuhan Yizhi Valley Science and Technology Innovation Services Co., Ltd. (HX20250156)
National Natural Science Foundation of China (42577143)
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Article History
Received: 1 December 2025
Revised: 16 February 2026
Accepted: 17 February 2026
First Online: 3 March 2026
Declarations
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: The authors declare no competing interests.
