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Authors
Jiao, Min
Lu, Lu
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Funding
Funding for this research was provided by:
Key Projects of Philosophy and Social Sciences Research of the Ministry of Education (21JZD041)
Scientific Research Project of Sichuan Cuisine Development Research Centre, Key Research Base of Social Sciences in Sichuan Province (CC23W08)
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Article History
Received: 16 July 2024
Accepted: 11 October 2024
First Online: 29 October 2024
Declarations
:
: Not applicable.
: Not applicable.
: The authors declare no competing interests.
