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Authors
Yuan, Shuai
Li, Yan
Li, Yayi
Wei, Juan
Liu, Min
Yang, Feng
Yao, Xiuhong https://orcid.org/0000-0002-4047-4310
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Funding
Funding for this research was provided by:
National Natural Science Foundation of China (U22A20494)
Solid‐State Fermentation Resource Utilization Key Laboratory of Sichuan Province (2023GTZD03)
the Doctoral Research Launch Project of Sichuan Academy of Agricultural Sciences (NKYRCZX2024036)
the Project of Sichuan Province Engineering Technology Research Center of Vegetables (2023PZSC0303)
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Article History
Received: 2 December 2024
Accepted: 6 December 2024
First Online: 17 December 2024
Declarations
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: The authors have no relevant financial or non-financial interests to disclose.
