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Authors
Li, Fang
Sun, Hailan
Ran, Guangjun
Liu, Xinhong
Yi, Ruokun
Tan, Fang
Zhao, Xin http://orcid.org/0000-0001-9798-7865
Liu, Huazhi
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Funding
Funding for this research was provided by:
Children's Research Institute of National Center for Schooling Development Programme and Chongqing University of Education (CSDP19FS01103)
Science and Technology Research Program of Chongqing Municipal Education Commission (KJZD-K201901601)
Research Project of Chongqing University of Education (KY2015TBZC)
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Article History
Received: 4 August 2020
Accepted: 28 August 2020
First Online: 3 September 2020
Ethical approval
: This study was approved by the Ethics Committee of Chongqing Collaborative Innovation Center for Functional Food (201904037B), Chongqing, China.
: The authors of this manuscript state that they do not have conflict of interest to declare.
