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Authors
Wang, Nan
Tang, Zihan
Zhang, Xiaoyan
Wu, Zimeng
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Funding
Funding for this research was provided by:
Humanities and Social Sciences Research Youth Fund of the Ministry of Education of China (23YJC630239)
Beijing Engineering and Technology Research Center of Food Additives (SZSK202306, SZSK202322)
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Article History
Received: 5 June 2024
Accepted: 26 February 2025
First Online: 13 March 2025
Declarations
:
: The authors declare no conflict of interest.
