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Authors
Fang, Zhuoyu
Wang, Qianqian
Sun, Yue
Sun, Xinyu
Long, Ruixue
Zhang, Hao
Jiang, Wenxiang
Zhao, Jiansheng
Wu, Zeyu
Xu, Feiran
Xu, Baocai
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Funding
Funding for this research was provided by:
National Innovation and Entrepreneurship Training Program for College Students (X202410359454)
National Key R&D Program of China (2024YFD2101000)
National Key R&D Program of China (2024YFD2101000)
National Key R&D Program of China (2024YFD2101000)
National Key R&D Program of China (2024YFD2101000)
National Key R&D Program of China (2024YFD2101000)
Cooperation Project from Shandong Delisi Food Co., Ltd. (W2024JSKF0277)
Cooperation Project from Shandong Delisi Food Co., Ltd. (W2024JSKF0277)
Fundamental Research Funds for the Central Universities of China (JZ2024HGTB0226)
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Article History
Received: 14 April 2025
Accepted: 14 May 2025
First Online: 2 June 2025
Declarations
:
: The authors declare no competing interests.
