Pengjiao Ma1,2,†, Kuan Zhang3,†, Long Yi2,†, Chuanyan Yang3,4, Hedong Lang2, Jianbin Sun1, Jin Li3, Qian Bai2, Yuhang He2, Shuang-Shuang Dai1,* and Man-Tian Mi2,*
陆军军医大学戴双双教授、糜漫天教授
1 Department of Biochemistry and Molecular Biology, School of Basic Medical Science, Army Medical University, Chongqing, 400038 China
2 Research Center for Nutrition and Food Safety, Chongqing Key Laboratory of Nutrition and Health, Institute of Military Preventive Medicine, Army Medical University, Chongqing, 400038 China
3 Brain Research Center and State Key Laboratory of Trauma and Chemical Poisoning, Army Medical University, Chongqing, 400038 China
4 Department of Neurosurgery, Southwest Hospital, Army Medical University, Chongqing, 400038 China
† P.M., K.Z., and L.Y. contributed equally to this work.
