Fang Wang
Menghao You
Tiansong Xu
Chunlei Shao
Yuning Liu
Ruiqi Liu
Min Deng
Zhihong Qi
Zhao Wang
Jingjing Liu
Yingpeng Yao
Jingjing Chen
Zhen Sun
Shanshan Hao
Wenhui Guo
Tianyan Zhao
Zhengquan Yu
Qian Zhang
Yaofeng Zhao
Feng Chen
Shuyang Yu
1 State Key Laboratory of Agrobiotechnology and Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Biological Sciences, China Agricultural University, Beijing 100193, China;
2 Central Laboratory, School of Stomatology, Peking University, Beijing 100081, China
Funds: This work is supported by National Key R & D Program of China (2017YFA0104401) to S.Y. and National Natural Science Foundation of China (Grant Nos. 31571522, 31970831, 31630038 and 31422037) to S.Y. and the Project for Extramural Scientists of State Key Laboratory of Agrobiotechnology from China Agricultural University, China (2019SKLAB6-6).
Abstract
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