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Authors
Chen, Dan
Sun, Ruanyang
Wang, Jing
Chen, Kaichao
Xie, Miaomiao
Lin, Qinlu
Li, Jinwang
Chen, Sheng
Liu, Xiaobo https://orcid.org/0009-0006-9832-6368
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Funding
Funding for this research was provided by:
the Open Project of China Food Flavor and Nutrition Health Innovation Center (CFC2023B-005)
the Natural Science Foundation of Changsha (kq2208418)
Natural Science Foundation of Hunan Province (2023JJ41034)
the Collaborative Research Fund from Research Grant Council of Hong Kong SAR (C7147-20G)
the Shenzhen Key Project for Basic Research (JCYJ20200109143220716)
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Article History
Received: 29 November 2024
Revised: 19 July 2025
Accepted: 21 July 2025
First Online: 21 August 2025
Declarations
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: This article does not contain any studies with human participants or animals performed by any of the authors.
: The authors declare no competing interests.
