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Authors
Ye, Ziliang
Wu, Qimeng
Yang, Sisi
Zhang, Yanjun
Zhou, Chun
Liu, Mengyi
Zhang, Zhuxian
He, Panpan
Zhang, Yuanyuan
Li, Rui
Li, Huan
Liu, Chengzhang
Nie, Jing
Hou, Fan Fan
Qin, Xianhui https://orcid.org/0000-0001-7812-7982
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Funding
Funding for this research was provided by:
National Natural Science Foundation of China (81973133, 81730019)
National Key Research and Development Program (2022YFC2009600, 2022YFC2009605, 2020YFC2005000)
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Article History
Received: 14 April 2022
Accepted: 24 January 2023
First Online: 16 February 2023
Declarations
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: The study was approved by the institutional review boards of the University of North Carolina at Chapel Hill and the National Institute of Nutrition and Food Safety and Chinese Center for Disease Control and Prevention. Each participant provided written informed consent.
: Not applicable.
: The authors declare that they have no competing interests.
