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Authors
Cao, Shuai
Sawettalake, Nunchanoke
Li, Ping
Fan, Sheng
Shen, Lisha https://orcid.org/0000-0002-1808-6370
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Funding
Funding for this research was provided by:
Singapore Food Story R&D Programme (SFS_RND_SUFP_001_04)
National Research Foundation Singapore (NRF-CRP22-2019-0001)
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Article History
Received: 30 June 2023
Accepted: 14 June 2024
First Online: 17 June 2024
Declarations
:
: Not applicable.
: The authors declare no competing interests.
