Updates are available Correction dated 2026-04-01
Click to view Correction: https://doi.org/10.1007/s44462-026-00075-3
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Authors
Wen, Lin
Yu, Wei
Liu, Sheng
Qiao, Fang
Wan, Yu
Xiao, Weimin
Xiang, Xuesong
Wang, Zhu
Liu, Liegang
Wang, Jun
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Funding
Funding for this research was provided by:
Fundamental Research Funds for the Central Universities (YCJJ20251404)
Shenzhen Special Medical Food Engineering Research Center (XMHT20230108023)
University-level Scientific Research Project (6023312027K)
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More Information
Article History
Received: 29 November 2025
Revised: 29 January 2026
Accepted: 3 February 2026
First Online: 20 March 2026
Change Date: 1 April 2026
Change Type: Correction
Change Details: A Correction to this paper has been published:
Change Details: https://doi.org/10.1007/s44462-026-00075-3
Declarations
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: The study was conducted in accordance with the Decla-ration of Helsinki, and approved by the Ethics Committee of the National Institute of Nutrition and Health of the Chinese Center for Disease Control and Prevention (protocol code 2023–006). The participants were provided with a privacy notice informing them of data protection and the purpose of the study as well as a consent form. All participants have signed informed consent forms.
: The authors declare no competing interests.
