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Authors
Zhang, Yibing
Kang, Xuemin
Cheng, Yue
Sun, Chengbin
Li, Zisong
Gao, Wei
Li, Bin
Cui, Bo
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Funding
Funding for this research was provided by:
Natural Science Foundation of Shandong Province (ZR2023MC079)
Yimeng Innovation Leading Talent (Platform Type) Project
Shandong Provincial Key Supported Area’s Project for Attracting Urgently Needed Talents
Special Funds for Taishan Scholars Project (NO.ts201712060, NO.tstp20240831)
Major Innovation Special Project of Science, Education and Industry Integration (2024ZDZX05)
Key Research and Development Program of Shandong province (2023CXGC010713, 2024TZXD029, 2025CXGC010809)
The Major Innovation Task Project of Shandong Technological Innovation Center for High-Value Development and Utilization of Bio-Health Food (SDJSZX2025ZDRW01)
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Article History
Received: 10 February 2026
Accepted: 26 March 2026
First Online: 9 April 2026
Declarations
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: The authors declare no competing interests.
