Funding for this research was provided by:
National Natural Science Foundation of China (31871736)
National Natural Science Foundation of China (31870024)
Guangdong Provincial Key Laboratory of Advanced Biofermentation Technology Enterprise in Flavoring & Food (2017B030302002)
Article History
Received: 8 June 2019
Accepted: 13 January 2020
First Online: 22 January 2020