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Authors
Lu, Zewei
Lv, Changhui
Chen, Zhuoer
Zhu, Zhiwei
Ma, Xiaoqiang
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Funding
Funding for this research was provided by:
National Key Research and Development Program of China (2022YFD2101304)
General Project of Natural Science Foundation of Shanghai, Shanghai Municipal Science and Technology Commission (25ZR1401186)
Food Safety Risk Assessment Project from the National Health Commission of the PRC Specialty Laboratory of Food Safety Risk Assessment and Standard Development (RA-2024-2, RA-2025-2.1)
Start-up fund of Shanghai Jiao Tong University (WH220415004)
Shanghai Collaborative Innovation Center of Agri-Seeds (ZXWH3150101/002)
National Natural Science Foundation of China (22177018)
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Article History
Received: 9 October 2025
Accepted: 7 January 2026
First Online: 23 January 2026
Declarations
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: The authors declare no competing interests.
