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)
Received: 12 July 2020
Accepted: 22 January 2021
First Online: 2 February 2021
Ethics approval and consent to participate
: This study was approved by the Ethics Committee of Chongqing Collaborative Innovation Center for Functional Food (201906040B; Chongqing, China).
: Not applicable.
: The authors declare that they have no conflict of interest.