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Authors
Li, Ya
Wu, Hailin
Liang, Jianfeng
Guo, Yaobing
Huang, Yiru
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Funding
Funding for this research was provided by:
Wuzhou Science and Technology Project (202302025, 202302025)
Key Research Project of Wuzhou University (2023B005, 2023B005)
Innovation and Entrepreneurship training program for college students (202411354032, 202411354032, 202411354032, 202411354032, 202411354032)
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Article History
Received: 1 May 2025
Revised: 11 June 2025
Accepted: 15 July 2025
First Online: 23 July 2025
Declarations
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: The authors declare no competing interests.
: All authors were compliant and followed the ethical guidelines, according to the requirements of European Food Research and Technology.
: Not applicable.
