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Authors
Zhao, Kaiyang
Wu, Yaokang
Lv, Xueqin
Li, Jianghua
Liu, Long
Du, Guocheng
Chen, Jian
Liu, Yanfeng
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Funding
Funding for this research was provided by:
National Key Research and Development Program for Food Nutrition and Safety (2023YFF1104100)
National Natural Science Foundation of China (32300064)
Scientific Research Innovation Capability Support Project for Young Faculty (ZYGXQNJSKYCXNLZCXM-A6)
the Fundamental Research Funds for the Central Universities (JUSRP622028)
Research Program of State Key Laboratory of Food Science and Resources, Jiangnan University (SKLF-ZZB-202405)
Jiangsu Basic Research Center for Synthetic Biology (20233003)
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Article History
Received: 31 January 2026
Revised: 4 March 2026
Accepted: 7 March 2026
First Online: 24 March 2026
Declarations
:
: The authors declare that they have no competing interests.
: Not applicable.
: Not applicable.
