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Authors
Peng, Chao
Li, Xin
Li, Yu
Xu, Xinbo
Ouyang, Yaobin
Li, Nianshuang
Lu, Nonghua
Zhu, Yin
He, Cong
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Funding
Funding for this research was provided by:
National Natural Science Foundation of China (82260133)
open project program of State Key Laboratory of Food Science and Resources from Nanchang University (SKLF-KF-202406)
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Article History
Received: 15 September 2024
Accepted: 14 February 2025
First Online: 21 February 2025
Declarations
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: Studies were conducted in accordance with all federal and institutional guidelines for animal use and approved by the Ethics Committee of First Affiliated Hospital of Nanchang University.
: Not applicable.
: The authors declare no competing interests.
