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Authors
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Funding
Funding for this research was provided by:
National Natural Science Foundation of China (61673186, 61972010)
Natural Science Foundation of Fujian Province, China (2021J01317, 2020J05059)
Scientific Research Funds of Huaqiao University (19BS307)
Open Project of China Food Flavor and Nutrition Health Innovation Center (CFC2023B-029)
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Article History
Received: 25 October 2023
Accepted: 11 January 2024
First Online: 23 February 2024
