Murugan, Priyatharshini http://orcid.org/0000-0001-5434-6646
Yap, Wee Swan http://orcid.org/0000-0002-2744-4408
Ezhilarasu, Hariharan http://orcid.org/0000-0002-4636-5334
Suntornnond, Ratima http://orcid.org/0000-0002-4907-5551
Le, Quang Bach http://orcid.org/0000-0002-1001-4751
Singh, Satnam http://orcid.org/0000-0001-9129-665X
Seah, Jasmine Si Han http://orcid.org/0009-0006-7746-5449
Tan, Pei Leng
Zhou, Weibiao http://orcid.org/0000-0002-4990-9835
Tan, Lay Poh http://orcid.org/0000-0002-0172-1569
Choudhury, Deepak http://orcid.org/0000-0001-9609-1346
Funding for this research was provided by:
Agency for Science, Technology and Research (Grant Numbers W20W2D007)
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.