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Authors
Wu, Yanyi
Ma, Zuqing
Jia, Liting
Qiao, Fan
Zhu, Jianhua
Liu, Chun https://orcid.org/0000-0002-6495-9849
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Funding
Funding for this research was provided by:
the Keming Food Postgraduate Scientific and Technological Innovation Project (2023KMCX09)
Science Fund for Distinguished Young Scholars of Hunan Province (No.2023JJ30997)
Basic and Applied Basic Research Foundation of Guangdong Province (No.2022A1515010772)
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Article History
Received: 7 May 2025
Accepted: 5 September 2025
First Online: 24 September 2025
Declarations
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: The authors declare no conflicts of interest.
