Zhang, Jun
Seet, Christopher S.
Sun, Clare
Li, Jing
You, Dewen
Volk, Andrew
Breslin, Peter
Li, Xingyu
Wei, Wei
Qian, Zhijian
Zeleznik-Le, Nancy J.
Zhang, Zhou
Zhang, Jiwang
Funding for this research was provided by:
NIH (R01 HL95896)
NSFC
National Basic Research Program of China (2013CB966800)
Food Safety and Nutrition Program of Shanghai Normal University (DXL123)
Innovation Program of Shanghai Municipal Education Commission (13ZZ103)
Innovation Program of Shanghai Municipal Education Commission (13YZ051)
Jimmy Burns Foundation
Publication History
Received: 2013-06-07
Accepted: 2013-07-31
Published: 2013-08-20