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Authors
Zhao, Zi-fu
Li, Bang-yan
He, Qin
Hao, Jing-yu
Zhang, Kai-shuai
Zhang, Bo
Hu, Wei
Feng, Hao-tian
Szeto, Ignatius Man-Yau
Chen, Yu-ming
Zhang, Ge-xiang
Tang, Xin-yi
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Funding
Funding for this research was provided by:
Huhhot Science & Technology Plan (No. 2020-Ke Ji Xing Meng-National Innovation Center-10 project (Grant A))
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Article History
Received: 12 March 2024
Accepted: 13 July 2024
First Online: 24 July 2024
Declarations
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: The milk used in the study was produced and provided by Inner Mongolia Yili Industrial Group Co., Ltd., China (IMYIGC). Yu-ming Chen from Sun Yat-sen University received a research grant (Grant B) supported by Inner Mongolia Dairy Technology Research Institute Co. Ltd. (IMDTRI), Hohhot, China, to complete this trial as the principal investigator (PI). The fund was a part of the support from Grant A received by Zi-fu Zhao at IMDTR. Ge-xiang Zhang from Lanzhou University received a research grant (Grant C) from Sun Yat-sen University as a part of Grant B to complete the trial fieldwork under the PI’s supervision. Jing-yu Hao, Zi-fu Zhao, and Ignatius Man-Yau Szeto are employees of IMDTR and IMYIGC. Kai-shuai Zhang and Bo Zhang are employees of IMYIGC. All of them were responsible for developing and producing the milk. They also conducted regular audits for the trial implementation as per the study protocol developed by the PI.
