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Authors
Liu, Xin
Zhang, Han
Zhou, Xuan
Zuo, Yuanyuan
Chen, Gang
Zhao, Xin
Yan, Yue
Li, Haosheng
Zhang, Minghu
Chen, Chen
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Funding
Funding for this research was provided by:
Open Research Projects of the State Key Laboratory of Wheat Improvement (KFKT202504)
Yibin University Research Projects (2025XJQH16)
Yibin Agricultural Science and Technology Innovation Project (H72313004)
Sichuan Science and Technology Program (2025ZNSFSC1010)
Open Foundation of Key Laboratory of Wuliangye-flavor Liquor Solid-state Fermentation, China National Light Industry (2023JJ008)
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Article History
Received: 31 December 2025
Accepted: 2 February 2026
First Online: 11 February 2026
Declarations
:
: Not applicable.
: Not applicable.
: The authors declare no conflicts of interest. The funders had no role in the design of the study, in the collection, analyses, or interpretation of data, in the writing of the manuscript, or in the decision to publish the results.
