Zhang, Xinyue
Li, Dan
Wang, Kexin
Xie, Jiao
Liu, Yaojie
Wang, Tianxin
Liu, Suwen https://orcid.org/0000-0001-9273-1801
Huang, Qun
Guo, Qingbin
Wang, Hao https://orcid.org/0000-0001-6506-4847
Funding for this research was provided by:
State Key Laboratory of Food Nutrition and Safety (SKLFNS-KF-202201)
Tianjin University of Science and Technology (21ZYQCSY00050)
Guizhou Medical University (GMU-2022-HJZ-06)