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Authors
Deng, Tingting
Zhou, Lin
Zhao, Shenqi
Zhang, Haokun
Li, Tingting
Li, Yongqi
Zou, Hao
Wang, Xinhui
Zhu, Jie
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Funding
Funding for this research was provided by:
Project of Sichuan Cuisine Development and Research Center of Sichuan Tourism University (cc25z02)
Joint Fund for Science and Technology Education of Sichuan Province (2024NSFSC2067)
National Natural Science Foundation of China (22408028)
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Article History
Received: 28 July 2025
Revised: 13 September 2025
Accepted: 12 October 2025
First Online: 12 November 2025
Declarations
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: The authors declare no competing interests.
