Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067,China;
Chongqing Enterprise Engineering Research Center of Ba-lotus Breeding and Deep Processing, Chongqing 400041, China;
Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China;
Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, China;
Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education,Chongqing 400067, China;
Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067,China;
Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067,China;
Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China;
School of Public Health and Management, Chongqing Medical University, Chongqing 400016, China;
Chongqing Enterprise Engineering Research Center of Ba-lotus Breeding and Deep Processing, Chongqing 400041, China;
Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067,China;
Chongqing Enterprise Engineering Research Center of Ba-lotus Breeding and Deep Processing, Chongqing 400041, China;
Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China;
Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, China;
Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education,Chongqing 400067, China;