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Authors
Kang, Wanhui https://orcid.org/0000-0003-2649-2173
Xu, Xinming https://orcid.org/0009-0005-3121-8138
Yang, Xiaowei
Wu, Qingqing https://orcid.org/0000-0001-8087-2420
Li, Shuning https://orcid.org/0000-0001-6735-5883
Gao, Keran https://orcid.org/0009-0007-1299-1605
Zeng, Rong
Sun, Liang https://orcid.org/0000-0002-5554-4801
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Funding
Funding for this research was provided by:
Chinese Academy of Sciences (XDB38010300, XDB38020000, KSCX2-EW-R-10)
Shanghai Municipal Science and Technology (2017SHZDZX01)
Ministry of Science and Technology of the People's Republic of China (2017YFC0909701, 2023YFC2506702, 2023YFC2506704)
National Natural Science Foundation of China (81970684, 81700700, 81561128018)
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Article History
Received: 10 October 2023
Revised: 11 January 2024
Accepted: 21 January 2024
First Online: 30 July 2024
Declarations
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: On behalf of all authors, the corresponding authors state that there is no conflict of interest.
: The study was approved by the Institutional Review Board of the Institute for Nutritional Sciences, Chinese Academy of Sciences (E-2005-01).
: The participants have consented to have their data published.
: Informed consent was obtained from all individual participants included in the study.
