Guangxiao Lin
Guangxiao Lin
1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
2Synergistic Innovation Center for Food Safety and Nutrition, Jiangnan University, Wuxi, 214122 China
1,2,
Shenglong Zhu
Shenglong Zhu
1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
2Synergistic Innovation Center for Food Safety and Nutrition, Jiangnan University, Wuxi, 214122 China
1,2,
Yikuan Wu
Yikuan Wu
1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
2Synergistic Innovation Center for Food Safety and Nutrition, Jiangnan University, Wuxi, 214122 China
1,2,
Ci Song
Ci Song
1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
2Synergistic Innovation Center for Food Safety and Nutrition, Jiangnan University, Wuxi, 214122 China
1,2,
Wanjing Wang
Wanjing Wang
1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
2Synergistic Innovation Center for Food Safety and Nutrition, Jiangnan University, Wuxi, 214122 China
1,2,
Yuan Zhang
Yuan Zhang
1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
2Synergistic Innovation Center for Food Safety and Nutrition, Jiangnan University, Wuxi, 214122 China
1,2,
Yue-Lei Chen
Yue-Lei Chen
4Institute of Biochemistry and Cell Biology, Shanghai Institutes for Biological Sciences, Chinese Academy of Sciences, Shanghai, 200031 P.R. China
4,✉,
Zhao He
Zhao He
1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
2Synergistic Innovation Center for Food Safety and Nutrition, Jiangnan University, Wuxi, 214122 China
3School of Medicine, Jiangnan University, Wuxi, 214122 China
1,2,3,✉
1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
2Synergistic Innovation Center for Food Safety and Nutrition, Jiangnan University, Wuxi, 214122 China
3School of Medicine, Jiangnan University, Wuxi, 214122 China
4Institute of Biochemistry and Cell Biology, Shanghai Institutes for Biological Sciences, Chinese Academy of Sciences, Shanghai, 200031 P.R. China
© The Publisher 2024
Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.