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Authors
Zheng, Jingyi
Pan, Bo
Guo, Jingya
Zhang, Tao
Lao, Yujie
Tong, Tao
Hamaker, Bruce
Jin, Zhengyu
Ma, Wei
Miao, Ming https://orcid.org/0000-0001-8389-1125
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Funding
Funding for this research was provided by:
the Natural Science Foundation of Jiangsu Province (BK20211530)
the National Key R&D Program of China (2022YFF1100101)
the National Natural Science Foundation of China (32130084)
the Research Program of State Key Laboratory of Food Science and Resources (SKLF-ZZB-202416)
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Article History
Received: 26 July 2025
Revised: 15 November 2025
Accepted: 23 February 2026
First Online: 12 March 2026
Declarations
:
: The authors declare no competing interests.
