Yanling Hao
Xiaoxue Liu
Shoujuan Yu
Weibo Zhang
Songtao Yang
Zhengquan Yu
Fazheng Ren
1Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China
2Key Laboratory of Functional Dairy, Ministry of Education, Beijing, 100083, China
3Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China
4Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China
5Key Laboratory of Functional Dairy, Ministry of Education, Beijing, 100083, China
6Key Laboratory of Functional Dairy, Ministry of Education, Beijing, 100083, China
7Beijing Laboratory of Food Quality and Safety, Beijing, 100083, China
8Beijing Laboratory of Food Quality and Safety, Beijing, 100083, China
9Department of Nephrology, Aerospace Central Hospital (Aerospace Clinical Medical College of Peking University), Beijing, 100049, China
10Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China
11Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China
12Key Laboratory of Functional Dairy, Ministry of Education, Beijing, 100083, China
More InformationCorresponding author: E-mail address: zyu@cau.edu.cn (Zhengquan Yu);E-mail address: renfazheng@cau.edu.cn (Fazheng Ren)
Received Date: 2019-01-22
Accepted Date:2019-03-20
Rev Recd Date:2019-03-15
Available Online: 2019-08-02 Publish Date:2019-08-20
Abstract
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