Updates are available Correction dated 2026-01-20
Click to view Correction: https://doi.org/10.1007/s10853-026-12218-9
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Authors
Wang, Qing https://orcid.org/0000-0003-4222-7361
Yu, Mingguang
Chen, Guangxue
Chen, Zijian
Zhong, Yingying
Mo, Qijie
Wang, Honghu
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Funding
Funding for this research was provided by:
The National Science Foundation of China (No. 22208063)
The National Science Foundation of China (No. 22108035)
the Innovation Team of Universities of Guangdong Province (2023KTSCX156)
the Innovation Team of Universities of Guangdong Province (2024KTSCX033)
the Innovation Team of Universities of Guangdong Province (2023KTSCX158)
National Natural Science Foundation of China-Yunnan Joint Fund (2023A1515110754)
the Guangdong Provincial Department of Education Food Nutrition and Safety Laboratory (2024KSYS007)
the Science and Technology Planning Project of Zhaoqing City (2021N023)
the Science and Technology Planning Project of Zhaoqing City (2021SN007)
the Science and Technology Planning Project of Zhaoqing City (2023040308004)
the Zhaoqing College Food Nutrition and Innovation Team (TD202416)
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Article History
Received: 26 June 2025
Accepted: 20 October 2025
First Online: 1 November 2025
Change Date: 20 January 2026
Change Type: Correction
Change Details: A Correction to this paper has been published:
Change Details: https://doi.org/10.1007/s10853-026-12218-9
Declarations
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: The authors declare that there are no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
