Muhammad Naveed
Muhammad Naveed
1Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; naveedbtbu@gmail.com (M.N.); wangyadong@btbu.edu.cn (Y.W.); yinxian@btbu.edu.cn (X.Y.); asadbahi2016@gmail.com (A.U.)
2School of Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
1,2,†,
Yadong Wang
Yadong Wang
1Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; naveedbtbu@gmail.com (M.N.); wangyadong@btbu.edu.cn (Y.W.); yinxian@btbu.edu.cn (X.Y.); asadbahi2016@gmail.com (A.U.)
2School of Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
1,2,
Xian Yin
Xian Yin
1Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; naveedbtbu@gmail.com (M.N.); wangyadong@btbu.edu.cn (Y.W.); yinxian@btbu.edu.cn (X.Y.); asadbahi2016@gmail.com (A.U.)
2School of Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
1,2,
Malik Wajid Hussain Chan
Malik Wajid Hussain Chan
3Department of Chemistry, Faculty of Science, Federal Urdu University of Arts, Science and Technology, Campus Gulshan-e-Iqbal, Karachi 75300, Pakistan; chanwajid@gmail.com
3,†,
Sadar Aslam
Sadar Aslam
4Department of Biological Science, University of Baltistan, Skardu 16400, Pakistan; sadaraslam@gmail.com
4,
Fenghuan Wang
Fenghuan Wang
1Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; naveedbtbu@gmail.com (M.N.); wangyadong@btbu.edu.cn (Y.W.); yinxian@btbu.edu.cn (X.Y.); asadbahi2016@gmail.com (A.U.)
2School of Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
1,2,*,
Baocai Xu
Baocai Xu
1Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; naveedbtbu@gmail.com (M.N.); wangyadong@btbu.edu.cn (Y.W.); yinxian@btbu.edu.cn (X.Y.); asadbahi2016@gmail.com (A.U.)
2School of Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
1,2,*,
Asad Ullah
Asad Ullah
1Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; naveedbtbu@gmail.com (M.N.); wangyadong@btbu.edu.cn (Y.W.); yinxian@btbu.edu.cn (X.Y.); asadbahi2016@gmail.com (A.U.)
2School of Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
5Food and Marine Resources Research Center, Pakistan Council of Scientific and Industrial Research Laboratories Complex, Karachi 75280, Pakistan
1,2,5
1Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; naveedbtbu@gmail.com (M.N.); wangyadong@btbu.edu.cn (Y.W.); yinxian@btbu.edu.cn (X.Y.); asadbahi2016@gmail.com (A.U.)
2School of Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
3Department of Chemistry, Faculty of Science, Federal Urdu University of Arts, Science and Technology, Campus Gulshan-e-Iqbal, Karachi 75300, Pakistan; chanwajid@gmail.com
4Department of Biological Science, University of Baltistan, Skardu 16400, Pakistan; sadaraslam@gmail.com
5Food and Marine Resources Research Center, Pakistan Council of Scientific and Industrial Research Laboratories Complex, Karachi 75280, Pakistan
*Correspondence: wangfenghuan@th.btbu.edu.cn (F.W.); xubaoc@btbu.edu.cn (B.X.)
†These authors contributed equally to this work.
Received 2025 Dec 2; Accepted 2025 Dec 2; Collection date 2025 Dec.
© 2025 by the authors.
Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).