Funding for this research was provided by:
National Natural Science Foundation of China (42175019)
National Key Clinical Specialty Discipline Construction Program of China (2019YFC1510400)
Natural Science Foundation of Guangdong Province (2022A1515011879)
Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety (2023B1212060019)
International Science and Technology Cooperation Programme (42120104001)
Article History
Received: 14 November 2023
Accepted: 24 February 2024
First Online: 4 April 2024
Declarations
:
: The authors have no relevant financial or non-financial interests to disclose.