Fu, Yuanqing
Gou, Wanglong
Hu, Wensheng
Mao, Yingying
Tian, Yunyi
Liang, Xinxiu
Guan, Yuhong
Huang, Tao
Li, Kelei
Guo, Xiaofei
Liu, Huijuan
Li, Duo
Zheng, Ju-Sheng http://orcid.org/0000-0001-6560-4890
Funding for this research was provided by:
Open Project Program of China-Canada Joint Lab of Food Nutrition and Health (KFKT-ZJ-201801)
National Natural Science Foundation of China (81903316)
Major Science and Technology Program of Medicine and Health of Zhejiang Province (WKJ-ZJ-1911)
Social Development Scientific Research Projects of the Science and Technology Bureau of Hangzhou (20180417A02 & 20180533B84)
Article History
Received: 23 February 2020
Accepted: 19 May 2020
First Online: 10 July 2020
Ethics approval and consent to participate
: The protocol for the present study was approved by the ethics committee at Westlake University and College of Biosystem Engineering & Food Science at Zhejiang University, and the study was conducted in accordance with the principles of the Declaration of Helsinki. All participants provided written information consent form.
: Not applicable
: The authors declared they have no conflicts of interest.