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Authors
Fu, Xiu-Qiong
Liu, Bin
Wang, Ya-Ping
Li, Jun-Kui
Zhu, Pei-Li
Li, Ting
Tse, Kai-Wing
Chou, Ji-Yao
Yin, Cheng-Le
Bai, Jing-Xuan
Liu, Yu-Xi
Chen, Ying-Jie
Yu, Zhi-Ling
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Funding
Funding for this research was provided by:
Research Grants Council, University Grants Committee (12125116)
Research Grants Council, University Grants Committee (12102918)
Shenzhen Science and Technology Innovation Commission (JCYJ20160229210327924)
Shenzhen Science and Technology Innovation Commission (JCYJ20170817173608483)
Food and Health Bureau of the Government of the Hong Kong Special Administrative Region | Health and Medical Research Fund (14150571)
Food and Health Bureau of the Government of the Hong Kong Special Administrative Region | Health and Medical Research Fund (15163441)
Hong Kong Baptist University (FRG1/16-17/048)
Hong Kong Baptist University (FRG2/17-18/032)
National Science Foundation of China | Young Scientists Fund (81803788)
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Article History
Received: 24 September 2019
Revised: 15 January 2020
Accepted: 16 January 2020
First Online: 20 April 2020
Conflict of interest
: The authors declare that they have no conflict of interest.
