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Authors
Zhang, Zhaoli
Li, Li
Shi, Wangbin
Wang, Yang
Liu, Jiarui
Meng, Xiangren
He, Ronghai
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Funding
Funding for this research was provided by:
National Natural Science Foundation of China (Grant number: 32102134)
Cuisine Science Key Laboratory of Sichuan Province (Grant number: PRKX 2022Z02)
Yangzhou University High-level Talent Research Fund Project (Grant number: 137012132)
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Article History
Received: 27 March 2025
Accepted: 5 June 2025
First Online: 4 August 2025
Declarations
:
: The authors declare no competing interests.
