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Authors
Li, Jiaxing
Xue, Furong
Xu, Linlin
Zhang, Huijing
Zhang, Xizi
Qi, Chenchen
Wang, Chengtao
Chen, Wei
Zhang, Di
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Funding
Funding for this research was provided by:
National Natural Science Foundation of China (32372298)
Xinjiang ‘Two Zones’ Science and Technology Development Plan Project (2022LQ02003)
Beijing Municipal Natural Science Foundation-Beijing Municipal Education Commission Science and Technology Plan Key Joint Project (KZ202010011016)
Construction of High-precision Disciplines in Beijing-Food Science & Engineering (19008021085)
fund of Cultivation Project of Double First-Class Disciplines of Food Science and Engineering (BTBUYXTD202208)
Construction of China Food Flavor and Nutrition Health Innovation Center (19008023032)
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Article History
Received: 27 August 2025
Revised: 4 December 2025
Accepted: 12 December 2025
First Online: 29 December 2025
Declarations
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: The authors declare no competing interests.
