Qinrui Fu1†, Zhi Li1†, Jiamin Ye1, Zhong Li1, Fengfu Fu1, Syue-Liang Lin2, Cheng Allen Chang2, Huanghao Yang1, Jibin Song1*
福州大学宋继彬教授
1 MOE Key Laboratory for Analytical Science of Food Safety and Biology, College of Chemistry, Fuzhou University, Fuzhou 350108, P. R. China.
2 Department of Biomedical Imaging and Radiological Sciences, National Yang-Ming University, Taipei 122, Taiwan (ROC)
† Q. Fu and Z. Li contributed equally to this work.
