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Authors
Wang, Yufan
Shu, Ying
Wu, Wenbo
Zhu, Hanyu
Zhang, Yufan
Li, Shuang
Sun, Jianfeng
Wang, Wenxiu
Zhu, Yunping
Ma, Qianyun https://orcid.org/0000-0001-7805-084X
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Funding
Funding for this research was provided by:
Innovation Capability Improvement Project of Hebei Province (22567698H)
the Cross-Innovation Open Project of Food Flavor and Health (FFHCI-2025068)
the earmarked fund for Hebei Agriculture Research System (HBCT2024220206)
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Article History
Received: 20 February 2025
Accepted: 19 July 2025
First Online: 30 July 2025
Declarations
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: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
