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Authors
Wang, Shu
Zhu, Song
Huang, Dejian
Li, Yue
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Funding
Funding for this research was provided by:
National Natural Science Foundation of China (32272314)
111 project (B0719028)
national first-class discipline program of Food Science and Technology (JUFSTR20180204)
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Article History
Received: 11 February 2025
Accepted: 14 June 2025
First Online: 30 June 2025
Declarations
:
: The authors declare no competing interests.
