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Authors
Mao, Yuezhong
Zhang, Ziyue
Liu, Liang
Qin, Yumei
Qin, Zihan
Cao, Yanyun
Zou, Xiaobo
Shi, Jiyong
Tian, Shiyi
Jiang, Guoxin
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Funding
Funding for this research was provided by:
Zhejiang Provincial Natural Science Foundation of China (LTGN23C200006)
Fundamental Special Funds of the Provincial Universities of Zhejiang, and Key Project of Zhejiang Gongshang University Food Nutrition Science Center (3090JYN9922001G-020)
Zhejiang Gongshang University “Digital+” Disciplinary Construction Management Project (SZJ2022B013)
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Article History
Received: 31 October 2024
Accepted: 24 June 2025
First Online: 24 July 2025
Competing interests
: The authors declare no competing interests.
