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Authors
Shi, Qiang
Gao, Xiang
Zhang, Shan
Wu, Yuhong
Wu, Huan
Luo, Haojie
Xie, Yanhai
Zheng, Shuangyan
Wu, Yong
Li, Xin
Gao, Jinyan
Sun, Jinlyu
Wang, Zhongliang
Chen, Hongbing
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Funding
Funding for this research was provided by:
National Key Research and Development Program of China (2024YFF1105905)
the Key Project of Natural Science Foundation of Jiangxi Province, China (20242BAB26104)
the Research Project of State Key Laboratory of Food Science and Resources, Nanchang University (SKLF-ZZB-202516)
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Article History
Received: 2 January 2026
Accepted: 4 February 2026
First Online: 28 February 2026
Declarations
:
: Not applicable. This study is a review of previously published data and does not involve human participants or animals.
: The authors declare no competing interests.
