Shan, Kai
Feng, Ninghan
Zhu, Doudou
Qu, Hongyan
Fu, Guoling
Li, Jiaqi
Cui, Jing
Chen, Heyan
Wang, Rong
Qi, Yumin
Chen, Yong Q. http://orcid.org/0000-0003-4747-4708
Funding for this research was provided by:
National Basic Research Program of China (973 Program) (2017YFD0400200)
National Natural Science Foundation of China (31471128)
Innovative Research Group Project of the National Natural Science Foundation of China (31771539)
Key Research and Development Program of Jiangsu Province (BE2018624)
National First-class Discipline Program of Food Science and Technology (JUFSTR20180101)
Article History
Received: 14 August 2020
Accepted: 15 June 2022
First Online: 9 July 2022
Declarations
:
: The authors declared that they have no conflicts of interest to this work.
: All animals were cared for and sacrificed according to the protocol approved by the ACUC of Jiangnan University.
: All authors agree to publish this article in the European Journal of Nutrition.