Document is current
Any future updates will be listed below
-
Authors
Jiang, Qinyun
Liu, Yanwei
Peng, Siwei
Chen, Yingyun
Li, Liuying
Chen, Jing
Zhang, Bin
Deng, Shanggui
-
Funding
Funding for this research was provided by:
National Key R&D Program of China (2021YFD2100504)
National Key R&D Program of China (2021YFD2100504)
Zhoushan Science and Technology Plan Project (2021C21014)
Key R&D Plan Projects in Zhejiang Province (2023C02006)
Key R&D Plan Projects in Zhejiang Province (2023C02006)
Scientific Research Fund of Zhejiang Provincial Education Department (Y202250727)
Scientific Research Fund of Zhejiang Provincial Education Department (Y202250727)
- License Information
-
More Information
Article History
Received: 7 March 2025
Revised: 18 July 2025
Accepted: 12 August 2025
First Online: 3 October 2025
Declarations
:
: The authors declare that they have no conflicts of interest.
: All authors were compliant and followed the ethical guidelines, according to the requirements of Euro pean Food Research and Technology.
