Yingying Lin1,2, Yuqi Wang1, Yuning Zhang1, Yao Lu1, Juan Chen2, Yongting Luo2, Jian He3, Qingfeng Luo4, Heng Quan2, Weiru Yu2, Yujia Luo2, Peng Xue1, Yi Xue2, Xiaoya Lin2, Rui Ding2, Lining Chen1, YiranWang2, Zenghui Xia1, Liang Zhao1, Hao Zhang1, RanWang2, Qingyu Wang2, XifanWang5, Jiaqi Su6, Fazheng Ren2, Cong Lv2✉, Yixuan Li2✉, Huiyuan Guo1,2,3✉
中国农业大学郭慧媛教授、李依璇副教授、吕聪副教授
1 College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
2 Key Laboratory of Functional Dairy, Department of Nutrition and Health, China Agricultural University, Beijing, China
3 Nutrition and Health Research Center, National Center of Technology Innovation for Dairy, Hohhot, China
4 Department of Gastroenterology, Beijing Hospital, National Center of Gerontology, Institute of Geriatric Medicine, Chinese Academy of Medical Science, Beijing, China
5 Department of Obstetrics and Gynecology, Columbia University, New York, New York, USA
6 Department of Health Sciences and Technology, ETH Zurich, Zurich, Switzerland
Yingying Lin, YuqiWang, Yuning Zhang, and Yao Lu contributed equally to this work.
