Liu, Beibei
Liu, Xiaotian
Sun, Chunyang
Zhuo, Zhuang
Wei, Shouzheng
Liu, Zihan
Zhang, Sen
Chen, Yifei
Tian, Yuan
Kang, Ning
Hou, Jian
Wang, Chongjian http://orcid.org/0000-0001-5091-6621
Funding for this research was provided by:
Chinese Nutrition Society-Danone Dietary Nutrition Research and Education Fund (DIC2020-04)
Yum China Dietary Health Foundation (CNS-YUM2020A19)
Science and Technology Innovation Team Support Plan of Colleges and Universities in Henan Province (21IRTSTHN029)
National Key Program of Research and Development of China (2016YFC0900803)
Article History
Received: 1 February 2023
Accepted: 23 June 2023
First Online: 5 July 2023
Declarations
:
: All authors declare that they had no financial relationship with the organization that sponsored the study. In addition, the authors declare no conflict of interest.
: Ethics approval was obtained from the “Zhengzhou University Life Science Ethics Committee” (Ethics approval code: [2015] MEC (S128)). The study was conducted by the Declaration of Helsinki.
: Written informed consent was obtained from all participants before this study.