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Authors
Zhang, Yufeng
Zhan, Hongfei
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Funding
Funding for this research was provided by:
Zhejiang Provincial Natural Science Foundation of China (No. LZ25E050004)
National Natural Science Foundation of China (71671097)
Health Smart Kitchen Zhejiang Engineering Research Center
the Ningbo University “double world-class project” cooperation special directional entrusted scientific and technological cooperation key projects (HX2024000402)
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Article History
Received: 25 August 2025
Accepted: 10 December 2025
First Online: 18 January 2026
Declarations
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: The authors declare no competing interests.
