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Authors
Liu, Yikun
Guo, Ling
Chen, Xing
Dong, Yuqing
Zou, Liqiang
Liu, Wei
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Funding
Funding for this research was provided by:
National Key Research and Development Program of China (2024YFD2101303)
Double Thousand Plan of Jiangxi Province (jxsq2023101077)
The Central Guidance Fund for Local Science and Technology Development in Jiangxi Province (20252ZDD020002)
The Research Project of State Key Laboratory of Food Science and Resources, Nanchang University (SKLF-ZZA-202510)
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Article History
Received: 15 January 2026
Accepted: 20 April 2026
First Online: 4 May 2026
Declarations
:
: The authors declare no competing interests.
