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Authors
Maciel-Guerra, Alexandre https://orcid.org/0000-0003-1396-9438
Baker, Michelle
Hu, Yue
Wang, Wei
Zhang, Xibin
Rong, Jia
Zhang, Yimin
Zhang, Jing
Kaler, Jasmeet
Renney, David
Loose, Matthew
Emes, Richard D
Liu, Longhai
Chen, Junshi
Peng, Zixin
Li, Fengqin
Dottorini, Tania https://orcid.org/0000-0001-7733-906X
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Funding
Funding for this research was provided by:
Innovate UK (104986)
Ministry of Science and Technology of the People’s Republic of China (2018YFE0101500)
Ministry of Science and Technology of the People’s Republic of China
Innovate UK (104986, 104986, 104986, 104986, 104986, 104986, 104986)
Ministry of Science and Technology of the People's Republic of China (2018YFE0101500, 2018YFE0101500, 2018YFE0101500, 2018YFE0101500)
Ministry of Science and Technology of the People's Republic of China
Ministry of Science and Technology of the People's Republic of China
Ministry of Science and Technology of the People's Republic of China
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Article History
Received: 16 November 2021
Revised: 26 August 2022
Accepted: 1 September 2022
First Online: 23 September 2022
Competing interests
: The authors declare no competing interests.
: This study was performed in accordance with protocols approved by the Ethics Committee of the State Key Laboratory of the China National Centre for Food Safety Risk Assessment (CFSA). The ethical approval number of CFSA is 2018018. Ethical approval has also been obtained from the Research Ethics Committee in the School of Veterinary Medicine and Science at the University of Nottingham, application ID: 2340 180613.
