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Authors
Liu, Yan
Wu, Zeyong
Li, Jian
Cui, Jinru
Jiang, Pengfei
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Funding
Funding for this research was provided by:
State Key Laboratory of Marine Food Processing & Safety Control (No. SKL202407)
Liaoning Provincial Education Department Basic Scientific Research Funding Project (No. LJ212410152077)
National Natural Science Foundation of China (No. 61403056)
National Key R&D Program of China (No. 2023YFD2100202)
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Article History
Received: 6 May 2025
Accepted: 15 January 2026
First Online: 16 February 2026
Declarations
:
: The authors declare no competing interests.
