Funding for this research was provided by:
State Key Laboratory of Food Science and Technology, Nanchang University (No.SKLF-ZZB-201312)
National Natural Science Foundation of China (21466022)
Article History
Revised: 21 November 2019
Accepted: 8 January 2020
First Online: 10 February 2020
Compliance with ethical standards
:
: The authors declare that they have no conflict of interest.