About the Authors
- Yanling Liu
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Contributed equally to this work with: Yanling Liu, Chenglin Li, Peizhan Chen
Affiliation Key Laboratory of Food Safety Research, Institute for Nutritional Sciences, Shanghai Institutes for Biological Sciences, Chinese Academy of Sciences, University of the Chinese Academy of Sciences, Shanghai, P. R. China
- Chenglin Li
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Contributed equally to this work with: Yanling Liu, Chenglin Li, Peizhan Chen
Affiliation Key Laboratory of Food Safety Research, Institute for Nutritional Sciences, Shanghai Institutes for Biological Sciences, Chinese Academy of Sciences, University of the Chinese Academy of Sciences, Shanghai, P. R. China
- Peizhan Chen
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Contributed equally to this work with: Yanling Liu, Chenglin Li, Peizhan Chen
Affiliation Key Laboratory of Food Safety Research, Institute for Nutritional Sciences, Shanghai Institutes for Biological Sciences, Chinese Academy of Sciences, University of the Chinese Academy of Sciences, Shanghai, P. R. China
- Xiaoguang Li
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Affiliation Key Laboratory of Food Safety Research, Institute for Nutritional Sciences, Shanghai Institutes for Biological Sciences, Chinese Academy of Sciences, University of the Chinese Academy of Sciences, Shanghai, P. R. China
- Mian Li
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Affiliation Key Laboratory of Food Safety Research, Institute for Nutritional Sciences, Shanghai Institutes for Biological Sciences, Chinese Academy of Sciences, University of the Chinese Academy of Sciences, Shanghai, P. R. China
- He Guo
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Affiliation Key Laboratory of Food Safety Research, Institute for Nutritional Sciences, Shanghai Institutes for Biological Sciences, Chinese Academy of Sciences, University of the Chinese Academy of Sciences, Shanghai, P. R. China
- Jingquan Li
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Affiliations Key Laboratory of Food Safety Research, Institute for Nutritional Sciences, Shanghai Institutes for Biological Sciences, Chinese Academy of Sciences, University of the Chinese Academy of Sciences, Shanghai, P. R. China, Key Laboratory of Food Safety Risk Assessment, Ministry of Health, Beijing, P. R. China
- Ruiai Chu
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Affiliations Key Laboratory of Food Safety Research, Institute for Nutritional Sciences, Shanghai Institutes for Biological Sciences, Chinese Academy of Sciences, University of the Chinese Academy of Sciences, Shanghai, P. R. China, Key Laboratory of Food Safety Risk Assessment, Ministry of Health, Beijing, P. R. China
- Hui Wang
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* E-mail: huiwang@sibs.ac.cn
Affiliations Key Laboratory of Food Safety Research, Institute for Nutritional Sciences, Shanghai Institutes for Biological Sciences, Chinese Academy of Sciences, University of the Chinese Academy of Sciences, Shanghai, P. R. China, Key Laboratory of Food Safety Risk Assessment, Ministry of Health, Beijing, P. R. China
Competing Interests
The authors have declared that no competing interests exist.
Author Contributions
Conceived and designed the experiments: PC HW. Performed the experiments: YL CL PC. Analyzed the data: YL CL PC XL ML HW. Contributed reagents/materials/analysis tools: HG JL RC. Wrote the paper: YL CL PC HW.