Cuan, Xiangdan
Yang, Xingying
Zhu, Weiwei
Zhao, Yue
Luo, Rui
Huang, Yanping
Wang, Xuanjun
Sheng, Jun
Funding for this research was provided by:
the Yunnan Fundamental Research Project (202101AU070085)
the Research Start-up Fund of Yunnan Agricultural University (KY2019-17)
the Science and Technology Plan Project of Yunnan Province (2018IA060)
the Yunnan Provincial Key Programs of Yunnan Eco-friendly Food International Cooperation Research Center Project (2019ZG00904 and 2019ZG00909)
the Major Scientific and Technological Special Project of Yunnan Province (2017ZF003, 2018ZG010, and 2018ZG013)
Article History
Received: 17 May 2022
Accepted: 7 March 2023
First Online: 11 May 2023
Declarations
:
: All experiments were performed in accordance with relevant guidelines and regulations. Specifically, all animal procedures were performed in accordance with the ARRIVE guidelines and were approved by the Committee on Animal Handling of Yunnan Agricultural University (YNAU2019LLWYH003-1b).
: Not applicable.
: The authors declare no conflicts of interest in this work.