Funding for this research was provided by:
National Nature Science Foundation of China (21767018)
Natural Science Foundation for Distinguished Young Scholars of Jiangxi Province (20171BCB23017)
Open Project Program of State Key Laboratory of Food Science and Technology, Nanchang University (SKLF-KF-201807)
Graduate Students Innovation Special Fund of Nanchang University (CX2019110)
Major Special Project of National Water Pollution Control and Governance Technology (2017ZX07301002-05)
Article History
Received: 14 October 2019
Accepted: 19 June 2020
First Online: 28 July 2020