Zhao, Yi
Xu, Xiaoyun
Li, Pengyi
Gan, Bei
Xu, Hengyi
Funding for this research was provided by:
Student Innovation and Entrepreneurship Project of Nanchang University (S202510403086)
Research Project of State Key Laboratory of Food Science and Resources, Nanchang University (SKLF-ZZB-202328)
Article History
Received: 18 January 2026
Accepted: 28 March 2026
First Online: 23 April 2026
Declarations
:
: The authors declare no competing interests.