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Authors
Huang, Yanxin
Zhou, Ling
Zhao, Beibei
Wang, Danli
Yuan, Tinglan
Song, Gongshuai
Gong, Jinyan
Xiao, Gongnian
Li, Ling
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Funding
Funding for this research was provided by:
Open Project of China Food Flavor and Nutrition Health Innovation Center in Beijing Technology and Business University (CFC2023B-023)
basic scientific research project of Zhejiang University of Science and Technology (2023JLYB009)
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Article History
Received: 21 June 2024
Revised: 30 May 2025
Accepted: 9 June 2025
First Online: 29 June 2025
Declarations
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: The authors declare no conflict of interest.
