This work was supported by the National Natural Science Foundation of China (No. 31671839, 31972052, 31820103010, 31601444, 31301407), the Fundamental Research Funds for the Central Universities (JUSRP22006, JUSRP51501), the national first-class discipline program of Food Science and Technology (JUFSTR20180102), the Program of Collaborative Innovation Centre of Food Safety and Quality Control in Jiangsu Province and the research supported by Hunan Provincial Natural Science Foundation of China (2019JJ50014) who approved the design of the study and collection, analysis, interpretation of data and final manuscript.