Sun, Weifeng
Wu, Yuanming
Ding, Wenwu
Wang, Li
Wu, Lunjie
Lin, Lu
Che, Zhenming
Zhu, Longbao
Liu, Yi
Chen, Xiaohua
Funding for this research was provided by:
Key Laboratory program of Food and Biotechnology of Xihua University of China (szjj2015-013, szjj2015-014)
National Natural Science Foundation of China (21506172, 31601418, 31601444)
Applied Basic Research Programs of Science and Technology Department of Sichuan Province (2019YJ0390)
Spring Sunshine Plan of the Ministry of Education of China (Z2015121)
School level project of Hengyang Normal University (18D14)
Key Project of Xihua University of China (z1420524, z1420525)
Undergraduate Training Program for Innovation (201510623003, 201510623053)
Department of Education of Sichuan Province of China (15205445)
Article History
Received: 11 September 2019
Accepted: 6 December 2019
First Online: 16 December 2019
Compliance with ethical standards
:
: The authors report no conflict of interest.