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Authors
Zhou, Libing
Jiang, Caiyun
Tan, Lili
Lu, Zuodong
Lin, Zepeng
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Funding
Funding for this research was provided by:
the High-Level Talents Project of Guangxi Science & Technology Normal University (GXKS2020GKY006)
Laibin Scientific Research and Technological Development Program Project (Laikeneng 240203)
Guangxi Science & Technology Normal University Key Laboratory of Speciality Food Evaluation and Application (GXKSKYPT2024011)
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Article History
Received: 1 October 2025
Accepted: 24 February 2026
First Online: 27 February 2026
Declarations
:
: Not applicable.
: Not applicable.
: The authors declare no competing interests.
