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Authors
Nie, Xinke
Li, Qiqiong
Tao, Ze
Xu, Yushan
Li, Bingnan
Xie, Junhua
Nie, Shaoping
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Funding
Funding for this research was provided by:
State Key Laboratory of Food Science and Resources, Nanchang University (SKLF-ZZB-202543)
Natural Science Foundation of Jiangxi (20242BAB21031)
Technological Project of Jiangxi Province (20232BCD44003)
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Article History
Received: 28 January 2026
Accepted: 15 May 2026
First Online: 23 May 2026
Competing interests
: The authors declare no competing interests.
