Funding for this research was provided by:
Construction project of Youth Science and technology innovation leader in Corps (2016BC001)
Open Project from Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (20181007)
Key project of Hubei Provincial Department of Education (D20171406)
National Natural Science Foundation of China (31401644)
Article History
Received: 12 April 2018
Revised: 8 July 2018
Accepted: 14 July 2018
First Online: 3 August 2018