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Authors
Wang, Yilun
Wang, Hongzhan
Zhang, Huaihui
Zhang, Wei
Xu, Yuxiang
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Funding
Funding for this research was provided by:
Southwest University of Science and Technology (22zx7149)
Sichuan Cuisine Development and Research Center of Sichuan Tourism University (CC24Z13)
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Article History
Received: 24 December 2025
Accepted: 6 February 2026
First Online: 12 May 2026
Declarations
:
: Not applicable.
: Not applicable.
: The authors declare no competing interests.
