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Authors
Wang, Feijie
Jia, Chao
Hu, Yueming
Zhang, Jinghan
Liu, Zhongli
Meng, Qianru
Tao, Shuang
Ma, Yan
Ma, Shufeng
Wu, Zhen
Wang, Liqiang
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Funding
Funding for this research was provided by:
Postgraduate Research & Practice Innovation Program of Jiangsu Province (KYCX23_2433)
the Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology (FMZ202304)
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Article History
Received: 9 April 2025
Revised: 12 August 2025
Accepted: 18 August 2025
First Online: 2 September 2025
Declarations
:
: The authors declare no competing interests.
