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Authors
Wei, Ziqi
Peng, Zhen
Li, Junyi
Tang, Hui
Qiao, Baoling
Madjirebaye, Philippe
Xiong, Tao
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Funding
Funding for this research was provided by:
Natural Science Foundation of Jiangxi Province (20232BAB205077)
Natural Science Foundation of Jiangxi Province (20232BAB205077)
National Key Laboratory Project "Key Technology and Industrialization Demonstration of Functional Food Production" (20232BCD44005)
Jiangxi Province key research and development plan key project - hypoglycemic probiotics fermentation of fruits and vegetables key technology research and application (20243BCC31004)
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Article History
Accepted: 28 May 2025
First Online: 7 June 2025
Declarations
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: The authors declare no competing interests.
