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Authors
Khakisahneh, Saeid
Wang, Jing-Hua
Zhang, Xue-Ying
Choi, Yura
Han, Song-Yi
Song, Eun-Ji
Nam, Young-Do
Kim, Hojun
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Funding
Funding for this research was provided by:
National Research Foundation of Korea (NRF-2021H1D3A2A01098426, NRF-2022M3A9E4017033)
Korea Food Research Institute (E0170600-08)
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Article History
Received: 16 January 2025
Accepted: 8 August 2025
First Online: 25 August 2025
Declarations
:
: The authors declare no competing interests.
