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Authors
Shi, Jun-ming
Ren, Fu-li
Zhang, Xia
Yuan, Xi
Zhong, Qiong
Zhang, Jiu-liang
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Funding
Funding for this research was provided by:
Research Initiation Program for High-level Talents at Wuhan Business University (ZXQD078)
Food Science and Technology of Wuhan Business University (2024KB010)
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Article History
Received: 15 February 2025
Revised: 25 June 2025
Accepted: 14 July 2025
First Online: 23 July 2025
Declarations
:
: The authors declare no competing interests.
