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Authors
Lyu, Qing
Ye, Qingwen
Chen, Xiaoyan
Zhang, Qiuju
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Funding
Funding for this research was provided by:
the Basic Science (Natural Science) General Program of Colleges and Universities in Jiangsu Province (23KJB460031)
the Natural Science Foundation of Jiangsu Province for Young Scholars (BK20230173)
the Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology (FM-202304)
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Article History
Received: 24 January 2025
Accepted: 29 May 2025
First Online: 12 June 2025
Declarations
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: The authors have no Conflict of interest to declare that are relevant to the content of this article.
: Not applicable.
