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Authors
Zhang, Huijuan https://orcid.org/0000-0003-3060-4246
Wang, Yue
Feng, Xuejia
Iftikhar, Maryam
Meng, Xiangyong
Wang, Jing
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Funding
Funding for this research was provided by:
the National “Thirteenth Five-Year” Plan for Science & Technology (No. 2018YFD0400103)
the National Natural Science Foundation of China (No. 31871839)
the School Level Cultivation Fund of Beijing Technology and Business University for Distinguished and Excellent Young Scholars (BTBUYP2021)
Beijing Excellent Talents Funding for Youth Scientist (No. CIT&TCD201904038)
Opening Project of Beijing Advanced Innovation Center for Food Nutrition and Human Health (20171026)
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Article History
Received: 27 April 2021
Accepted: 28 November 2021
First Online: 7 January 2022
Declarations
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: For this research work, no ethical approval statement was required, as no animal or human trials were carried out.
: Informed consent not applicable.
: Huijuan Zhang declares that he has no conflict of interest. Yue Wang declares that he has no conflict of interest. Xuejia Feng declares that he has no conflict of interest. Maryam Iftikhar declares that he has no conflict of interest. Xiangyong Meng declares that he has no conflict of interest. Jing Wang declares that he has no conflict of interest.
