Funding for this research was provided by:
National Natural Science Foundation of China (31871774)
the Fundamental Research Funds for the Central Universities (JUSRP51903B)
the National First-class Discipline Program of Food Science and Technology (JUFSTR20180102)
Received: 8 September 2021
Accepted: 15 October 2021
First Online: 21 October 2021
: The authors declare no competing interests.