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Authors
Wang, Zijun
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:
Research Program of State Key Laboratory of Food Science and Resources, Jiangnan University (SKLF-ZZB-202405)
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Article History
Received: 23 August 2025
Revised: 17 January 2026
Accepted: 20 January 2026
First Online: 10 February 2026
Declarations
:
: The authors declare no competing interests.
