Document is current
Any future updates will be listed below
-
Authors
Li, Xiaolong
Ding, Fan
Zhang, Lu
Zhao, Shi
Hu, Zengyun
Ma, Zhanbing
Li, Feng
Zhang, Yuhong
Zhao, Yi
Zhao, Yu
-
Funding
Funding for this research was provided by:
National Natural Science Foundation of China (12061058)
Major Science and Technology Projects and Achievements “Open competition for selecting the best candidates” of Ningxia Medical University (XJKF230204)
Western Light Talent Training Program of the Chinese Academy of Sciences (XAB2022YW20)
- License Information
-
More Information
Article History
Received: 6 May 2024
Accepted: 20 March 2025
First Online: 26 March 2025
Declarations
:
: This study was approved by the IRB of the National Institute for Nutrition and Food Safety, the China Center for Disease Control and Prevention, and the University of North Carolina at Chapel Hill. Written informed consent was obtained from all subjects, and data were anonymized for the analysis. The study was approved by the Ethics Committee of Ningxia Medical University (2022-N035).
: Not applicable.
: The authors declare no competing interests.
