1. College of Food Science, Southwest University, Chongqing, People’s Republic of China
2. Research Group Food Chem and Human Nutrition, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
3. Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, People’s Republic of China