Funding for this research was provided by:
National Natural Science Foundation of China (61972017, 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