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Authors
Liu, Dan
Zhang, Guoqiang
Nasiru, Mustapha Muhammad
Adhikari, Benu
Xu, Jicheng
Li, Chunyang
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Funding
Funding for this research was provided by:
Wuhu Green Food Industry Research Institute Co., Ltd. (LSSPCYYJY-2024KF-01)
Anhui Province scientific research planning project (2024AH050113)
Technology Development Projects (HX-2023-10-075 and HX-2023-12-026)
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Article History
Received: 23 September 2025
Accepted: 9 November 2025
First Online: 6 December 2025
Declarations
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: The authors declare no competing interests.
