Gao, Qi
Lin, Yuxin
Xu, Ruqi
Luo, Fan
Chen, Ruixuan
Li, Pingping
Zhang, Yuping
Liu, Jiao
Deng, Zhenan
Li, Yanqin
Su, Licong
Nie, Sheng
Funding for this research was provided by:
Guangzhou Basic and Applied Basic Research Foundation (SL2022A04J02062)
the National Natural Science Foundation of China (81900626)
Article History
Received: 15 December 2022
Accepted: 9 March 2023
First Online: 16 March 2023
Declarations
:
: The study was approved by the institutional review committees of the University of North Carolina at Chapel Hill, the National Institute of Nutrition and Food Safety, and the Chinese Center for Disease Control and Prevention. Each participant provided their written informed consent.
: Not applicable.
: The authors declare that they have no competing interests.