Funding for this research was provided by:
National Natural Science Foundation of China (61972017)
National Natural Science Foundation of China (61962019)
Natural Science Foundation of Hubei Province (2023AFD061)
Science and Technology Program of Enshi of China (D20220005)
the High-level Cultivation Program of Hubei Minzu University (PY22011)
Hubei Engineering Research Center of Selenium Food Nutrition and Health Intelligent Technology (PT082302)
Article History
Received: 11 December 2023
Accepted: 12 March 2024
First Online: 9 April 2024
Declarations
:
: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest