Wang, Peng
Zhan, Ping
Liu, Ruihao
He, Wanying http://orcid.org/0000-0002-7629-6480
Gao, Guitian
Tian, Honglei
Funding for this research was provided by:
National Natural Science Foundation of China (Grant No.32001825)
Article History
Received: 9 October 2023
Revised: 7 December 2023
Accepted: 9 December 2023
First Online: 15 January 2024
Declarations
:
: The authors confirm that they have no conflicts of interest with respect to the work described in this manuscript.
: In conducting the sensory analysis experiments for this study, we followed the ethical and professional guidelines established by the Institute of Food Science & Technology (IFST) in the United Kingdom. We took every precaution to ensure the rights and privacy of all participants throughout the research process. This included providing complete disclosure about study requirements and associated risks, obtaining written or verbal consent from participants, and refraining from disclosing any participant data without explicit permission. Additionally, we offered participants the option to withdraw from the study at any time.