Document is current
Any future updates will be listed below
-
Authors
Xue, Lamei
Sun, Juan
Liu, Jinxin https://orcid.org/0000-0003-0753-5342
Hu, Chaoping https://orcid.org/0000-0003-3938-6505
Wu, Dandan
Nie, Chenzhipeng
Zhang, Kuiliang
Wang, Yu
Zhao, Lei
Li, Xihua
Lu, Yan
Zhang, Li https://orcid.org/0000-0003-1489-0879
Zhang, Duo https://orcid.org/0000-0003-0361-4174
Fan, Mingcong
Qian, Haifeng
Jiang, Haowen https://orcid.org/0000-0003-4419-7645
Wong, Jiemin https://orcid.org/0000-0002-5311-842X
Li, Yuying
Ying, Hao https://orcid.org/0000-0002-8661-3670
Chow, Billy KC
-
Funding
Funding for this research was provided by:
MOST of China Grants (2021YFA1100500)
National Natural Science Foundation of China (31900841)
National Natural Science Foundation of China (81801541)
National Natural Science Foundation of China (91957205)
National Natural Science Foundation of China (32071166)
MOE|Fundamental Research Funds for the Central Universities (JUSRP221001)
Pujiang Talent Program from STCSM (18PJ1401800)
NHC Key Laboratory of Food Safety Risk Assessment (2020k02)
Qinglan Project of Jiangsu Province of China
HK Government GRF (HKU 17113120)
HK Government GRF (HKU 17127718)
Young Elite Scientists Sponsorship Program (2020QNRC001)
- License Information
-
More Information
Article History
Received: 10 October 2021
Revised: 26 April 2022
Accepted: 5 May 2022
First Online: 2 June 2022
Disclosure and competing interests statement
: The authors declare that they have no conflict of interest.
Free to read: This content has been made available to all.
