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Authors
Li, Ke
Wang, Jinlin
Bai, Fan
Wang, Xiaojuan
Xu, Xinxing
Gong, Lianfa
Liu, Wentao
Lao, Fei
Zhao, Yuanhui
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Funding
Funding for this research was provided by:
Open Project of Beijing Key Laboratory for Food Non-thermal Processing (NTKF2023004)
14th Five-Year National Key R & D Program of China (2023YFF1105305)
Key R & D Program of Shandong Province (2023TZXD053)
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Article History
Received: 31 August 2025
Accepted: 29 October 2025
First Online: 16 December 2025
Declarations
:
: The authors declare no competing interests.
