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Authors
Wang, Huiqin
Wu, Bingyang
Gao, Guanzhen
Zhou, Jianwu
Xie, Xiaomei
Ke, Lijing
Rao, Pingfan
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Funding
Funding for this research was provided by:
Fujian Provincial Natural Science Foundation of China (2024J01162)
Fujian Provincial Natural Science Foundation of China (2024J01967)
The Fujian Province Industry University-Research Collaboration Project (2023N5014)
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Article History
Received: 13 June 2025
Accepted: 22 December 2025
First Online: 13 January 2026
Competing interests
: The authors declare no competing financial interest or non-financial interests. P.R. is Editor-in-Chief and L.K. is Associate Editor of npj Science of Food. P.R. and L.K. were not involved in the journal’s review of, or decisions related to, this manuscript.
