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Authors
Huang, Qianqian
Qiu, Lili
Qin, Xiyu
Song, Rui
Zhou, Jun
Wang, Xiaoyu
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Funding
Funding for this research was provided by:
the Young Elite Scientists Sponsorship Program by China Association for Science and Technology (2022QNRC001)
the Food Laboratory of Zhongyuan Major Innovation Project of Henan Province (241110110100)
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Article History
Received: 12 October 2025
Accepted: 14 January 2026
First Online: 5 February 2026
Declarations
:
: The authors declare no competing interests.
