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Authors
Liu, Junping
Huang, Yuhao
Sun, Yuefang
Zhou, Lei
Peng, Shengfeng
Zeng, Zicong
Liu, Wei
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Funding
Funding for this research was provided by:
National Natural Science Foundation of China (32102037, 32272385)
Key Research and Development Program of Jiangxi Province (20223BBF61024)
Major Discipline Academic and Technical Leaders Training Program of Jiangxi Province (20232BCJ23084)
Natural Science Foundation of Jiangxi Province (20232BAB215067, 20232ACB205025)
Research Project of State Key Laboratory of Food Science and Resources, Nanchang University (SKLF-ZZB-202320)
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Article History
Received: 2 July 2024
Accepted: 31 August 2024
First Online: 9 September 2024
Declarations
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: The authors declare no competing interests.
