Funding for this research was provided by:
National Natural Science Foundation of China (31570605)
Key Laboratory of Food Engineering in Sichuan Province (18ZDYF0307)
key project of Sichuan education department (18ZA0393)
the National key Research Program of China (2017YFC0505003)
Text and Data Mining valid from 2019-11-07
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.