Funding for this research was provided by:
the National Natural Science Foundation of China (31671837)
the Training Plan for the Main Subject of Academic Leaders of Jiangxi Province (20172BCB22006)
the Research Project of State Key Laboratory of Food Science and Technology (SKLF-ZZB-201924)
Received: 11 January 2020
Accepted: 21 January 2020
First Online: 3 February 2020
Ethics approval and consent to participate
: This article does not contain any studies with human participants or animals performed by any of the authors.
: Not applicable.
: The authors declare that they have no competing interests.