Funding for this research was provided by:
Key Laboratory of Culinary Science in Sichuan Province (PRKX201913)
Received: 4 May 2021
Accepted: 9 April 2022
First Online: 5 May 2022
: All animal procedures were performed in accordance with the Guidelines for Care and Use of Laboratory Animals of Yangzhou University.
: All authors approved the final version of the manuscript and consent for publication.
: The authors declare that they have no competing interests.