Liu, Cheng
Li, Shiying
Gu, Yanjuan
Xiong, Huahua
Wong, Wing-tak
Sun, Lei
Funding for this research was provided by:
Hong Kong Innovation and Technology Fund (GHP/009/14SZ)
Shenzhen Science, Technology and Innovation Commission research grant (SGLH20150216172854731)
Health and Medical Research Fund of Food and Health Bureau of Hong Kong (01121836, 03144266)
National Natural Science Foundations of China (11674271)
The Hong Kong Polytechnic University internal grant (4-BCAP)
The Hong Kong Polytechnic University internal grant (4-BCDP)
Article History
First Online: 7 May 2018