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Authors
Wang, Tienan
Sui, Yuhan
Gong, Mengjuan
Li, Meijia
Chen, Lina
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Funding
Funding for this research was provided by:
Department of Science and Technology of Jilin Provincial (20220202072NC)
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Article History
Received: 4 February 2025
Revised: 16 June 2025
Accepted: 15 July 2025
First Online: 30 July 2025
Declarations
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: The authors declare no competing interests.
: Ethical guidelines were followed by all authors in accordance with the requirements of the European Food Research and Technology. All procedures involving human participants in this study conformed to the basic requirements of GB/T 29605 − 2013 (National Standard Specifications of the People’s Republic of China).
: The study was explained to trained panelists and their informed consent was obtained prior to the sensory evaluation. The products tested were safe for consumption.
