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Authors
Wan, Wenya
Wu, Zinian
Tian, Chunyu
Yang, Yanting
Li, Zhiyong
Gong, Wenlong
Liu, Lemeng
Li, Yinruizhi
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Funding
Funding for this research was provided by:
Water Resources Department of Guangdong Province (2024FY100302)
Chongqing Municipal Key Research and Development Program of China (2023YFD1200300)
Food Science and Engineering, the Most Important Discipline of Zhejiang Province (NMGYN-ZFCG250703)
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Article History
Received: 28 July 2025
Accepted: 22 October 2025
First Online: 27 October 2025
Declarations
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: The authors declare no competing financial interests.
: This study did not involve samples from humans or animals. Any opinions expressed in this publication are those of the authors and do not necessarily reflect the view of the funding agencies.
