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Authors
Jin, Xiaoxuan
Lin, Suyun
Gao, Jing
Wang, Yong
Ying, Jian
Dong, Zhizhong
Zhou, Weibiao https://orcid.org/0000-0002-4990-9835
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Funding
Funding for this research was provided by:
China Oil and Foodstuffs Corporation-Nutrition and Health Research Institute
the Agency for Science, Technology and Research, Singapore (H18/01/a0/G11)
Ministry of Education - Singapore (R-143-000-677-114)
International Science and Technology Cooperation Programme (ISTCP 2016YFE0101200)
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Article History
Received: 24 June 2020
Accepted: 11 March 2021
First Online: 22 March 2021
Declarations
:
: The authors declare no competing interests.
