Xu, Zai-Quan https://orcid.org/0000-0001-7291-1426
Elbadawi, Christopher
Tran, Toan Trong https://orcid.org/0000-0001-8960-0253
Kianinia, Mehran
Li, Xiuling
Liu, Daobin
Hoffman, Timothy B.
Nguyen, Minh
Kim, Sejeong
Edgar, James H.
Wu, Xiaojun https://orcid.org/0000-0003-3606-1211
Song, Li https://orcid.org/0000-0003-0585-8519
Ali, Sajid https://orcid.org/0000-0001-7865-2664
Ford, Mike https://orcid.org/0000-0002-8595-5900
Toth, Milos
Aharonovich, Igor https://orcid.org/0000-0003-4304-3935
Funding for this research was provided by:
National Stroke Foundation
Australian Research Council (DP140102721, DP180100077)
Forschungskreis der Ernährungsindustrie
National Natural Science Foundation of China (21573204, 21421063)
Ministry of Science and Technology of the People's Republic of China (2016YFA0200602)
Chinese Academy of Sciences (XDB01020300)
University of Science and Technology of China
Office of Naval Research Global (N62909-18-1-2025)
RELATED DATA
IDENTIFIERS
PEER REVIEW METHOD
: Single-blind
PUBLICATION HISTORY
: Received 5 November 2017; Accepted 29 March 2018; Accepted Manuscript published 2 April 2018; Advance Article published 23 April 2018; Version of Record published 3 May 2018