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Authors
Xie, Dan
Wang, Taiwei
Yang, Yunyun
Luo, Jingru
Zheng, Liyou
Zhang, Yu
Ke, Jiawei
Xie, Liangliang
Jin, Jun
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Funding
Funding for this research was provided by:
the National Natural Science Foundation of China (32102046)
Anhui province young and middle-aged teachers training action project (JWFX2023020)
the Key Laboratory of Food Nutrition and Functional Food of Hainan Province (KF2022010)
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Article History
Received: 26 January 2025
Revised: 17 April 2025
Accepted: 30 April 2025
First Online: 22 May 2025
Declarations
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: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
