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Authors
Zhang, Zhuangyu
Liu, Fangqu
Yin, Xingzhu
Wu, Bangfu
Li, Hongxia
Peng, Fei
Cheng, Maowei
Li, Jingjing
Xiang, Jingjing
Yao, Ping
Liu, Shuang
Tang, Yuhan
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Funding
Funding for this research was provided by:
National Natural Science Foundation of China (2018YFC1604000)
Chinese Nutrition Society (CNS-Feihe2020B39)
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Article History
Received: 5 May 2023
Accepted: 29 December 2023
First Online: 21 January 2024
Declarations
:
: No potential conflicts of interest relevant to this article were reported.
: This study was supported by the Institutional Review Committees of the University of North Carolina at Chapel Hill and the National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing, China (No. 201524).
: Written informed consent was obtained from each study participant.
