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Authors
Cai, Rongxuan
He, Qi
Wang, Qing
Tian, Lan
Chen, Zhe
Wu, XiaoFeng
Sun, Jiumeng
Shao, Ying
Song, Xiangjun
Qi, Kezong
Tu, Jian
Wang, Zhenyu https://orcid.org/0009-0007-9851-7735
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Funding
Funding for this research was provided by:
National Natural Science Foundation of China (32402839)
National Key Research and Development Program (2023YFD1802200)
Anhui Higher Institutions Natural Science Foundation (2023AH051034)
Research Funds of Joint Research Center for Food Nutrition and Health of IHM (2023SJY01)
Collaborative Innovation Project of Universities in Anhui Province (GXXT-2023-059)
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Article History
Received: 8 December 2024
Accepted: 7 March 2025
First Online: 12 April 2025
Declarations
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: The animal experiments were approved by the Institutional Animal Care and Use Committee (IACUC) of Anhui Agricultural University. The animals used in the experiments conformed to the ARRIVE guidelines for the welfare and ethics of laboratory animals at Anhui Agricultural University (AHAUB2023139).
: The authors declare that they have no competing interests.
