Article Information
History
- November 19, 2021.
Copyright
The copyright holder for this preprint is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under a CC-BY-NC-ND 4.0 International license.
Author Information
- Yan-Xia Liu1,
- Wei-Yue Sun1,
- Bin Xue1,
- Rui-Kai Zhang1,
- Wen-Juan Li1,
- Xixian Xie1 and
- Zhen-Chuan Fan1,*
- 1State Key Laboratory of Food Nutrition and Safety, Institute of Health Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, People’s Republic of China
- ↵*All the correspondence should be addressed to: Zhen-Chuan Fan, Ph.D. Rm 334, Yifu Building, No. 9 13 St. Tianjin Economic and Technological Development Area Tianjin University of Science and Technology, Tianjin 300457, China, Tel/Fax: 86-022-60912419, E-mail: fanzhen{at}tust.edu.cn