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Authors
Pan, Yue-Xiu
Peng, Lei
Hu, Xia
Chen, Jin-lian
Su, Min
Dai, Jing-jing
Sheng, Jun
Hong, Zi-Shan
Xie, Jing
Tian, Yang
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Funding
Funding for this research was provided by:
Project of Yunnan Province Xing Dian Talent Support Program-Young Talent Special (XDYC-QNRC-2023-0405)
Yunnan Province Food and Drug Homologous Resources Functional Food Innovation Team (A3032023057)
Yunnan Province-City Integration Project (202302 AN360002)
Yunnan International Joint Laboratory of Green Health Food (202203AP140011)
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Article History
Received: 21 May 2025
Accepted: 4 March 2026
First Online: 26 March 2026
Competing interests
: The authors declare no competing interests.
