Hu, Xiangming
Liu, Qunzhi
Guo, Xingyuan
Wang, Weimian
Yu, Bingyan
Liang, Beijia
Zhou, Yingling
Dong, Haojian
Lin, Jijin
Funding for this research was provided by:
National Key Research and Development Program of China (No. 2016YFC1301202)
Key Project of Natural Science Foundation of Guangdong Province (2017B030311010)
Guangzhou Municipal Science and Technology Project (202002030088)
Article History
Received: 1 May 2022
Accepted: 19 June 2022
First Online: 27 June 2022
Declarations
:
: Study protocols and ethics approval were derived from the Institutional Review Committees of the University of North Carolina at Chapel Hill and the National Institute for Nutrition and Health at Beijing and so, were attributed to the two centers. Each participant in our study was enrolled in China and assigned the informed consent.
: All the authors gave their consent to publication.
: The authors declare no confict of interest.