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Authors
Liu, Xin
Zhang, Minghu
Su, Jian
Chen, Gang
Ren, Zichao
Zhao, Xin
Yan, Yue
Mu, Feng
Lianquan, Zhang
Xie, Die
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Funding
Funding for this research was provided by:
pen Foundation of The National Key Laboratory of Wheat Improvement (KFKT202504)
Yibin University Research Projects (2025XJQH16)
Yibin University Research Projects (2023QH20)
Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province (2024GTYY03)
Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province (2023GTZD02)
Sichuan Science and Technology Program (2025ZNSFSC1010)
Open Foundation of Key Laboratory of Wuliangye-flavor Liquor Solid-state Fermentation (2023JJ008)
The Key R&D Program of Shandong Province (2025LZGC011)
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Article History
Received: 23 October 2025
Accepted: 16 March 2026
First Online: 20 March 2026
Declarations
:
: Not applicable.
: Not applicable.
: The authors declare no competing interests.
