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Authors
Zhang, Muhan
Wei, Suhuan
Chen, Jiahui
Xu, Weimin
Wang, Daoying
Bian, Huan
Li, Jiaolong
Guo, Ruirui
Du, Xue
He, Hongjing
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Funding
Funding for this research was provided by:
National Natural Science Foundation of China (32372406)
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Article History
Received: 23 October 2025
Accepted: 4 January 2026
First Online: 19 March 2026
Declarations
:
: Not applicable.
: Not applicable.
: Dr. Daoying Wang is editorial board member of Food Production, Processing and Nutrition , but he was not involved in the journal's review or decision related to this manuscript.
