Funding for this research was provided by:
National Natural Science Foundation of China (31871736)
the Research and Development Plan in Key Areas of Guangdong Province (2018B020205002)
Guangdong Provincial Key Laboratory of Advanced Biofermentation Technology Enterprise in Flavoring & Food (2017B030302002)
Text and Data Mining valid from 2019-11-30
Received: 12 July 2019
Accepted: 13 November 2019
First Online: 30 November 2019
Compliance with ethical standards
: All authors declare that they have no conflict of interest.
: This article does not contain any studies with animals performed by any of the authors.