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Authors
Murugan, Priyatharshini https://orcid.org/0000-0001-5434-6646
Yap, Wee Swan https://orcid.org/0000-0002-2744-4408
Ezhilarasu, Hariharan https://orcid.org/0000-0002-4636-5334
Suntornnond, Ratima https://orcid.org/0000-0002-4907-5551
Le, Quang Bach https://orcid.org/0000-0002-1001-4751
Singh, Satnam https://orcid.org/0000-0001-9129-665X
Seah, Jasmine Si Han https://orcid.org/0009-0006-7746-5449
Tan, Pei Leng
Zhou, Weibiao https://orcid.org/0000-0002-4990-9835
Tan, Lay Poh https://orcid.org/0000-0002-0172-1569
Choudhury, Deepak https://orcid.org/0000-0001-9609-1346
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Funding
Funding for this research was provided by:
Agency for Science, Technology and Research (Grant Numbers W20W2D007)
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Article History
Received: 21 September 2023
Accepted: 19 March 2024
First Online: 3 May 2024
Competing interests
: The author W.Z. is Associate Editor of npj Science of Food. W.Z. was not involved in the journal’s review of, or decisions related to, this manuscript. The authors declare no other competing interests.
