Liu, Yang http://orcid.org/0000-0002-4795-9169
Shen, Xian
Chen, Yamei
Wang, Lifeng
Chen, Qianmei
Zhang, Jian
Xu, Zhenfeng
Tan, Bo
Zhang, Li
Xiao, Jiujin
Zhu, Peng
Chen, Lianghua
Funding for this research was provided by:
National Natural Science Foundation of China (31570605)
key project of Sichuan education department (18ZA0393)
the National key Research Program of China (2017YFC0505003)
Key Laboratory of Food Engineering in Sichuan Province (18ZDYF0307)
Article History
Received: 15 February 2019
Accepted: 9 October 2019
First Online: 7 November 2019
Compliance with ethical standards
:
: Ethics Committee approval was obtained from the Institutional Ethics Committee of Miyaluo Nature Reserve to the commencement of this study.
: The authors declare that they have no conflict of interest.
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