Tao Chen1, Lichao Su1, Lisen Lin1, Xiaoguang Ge1, Feicheng Bai1, Meng Niu1, Chenlu Wang1, Jibin Song1, Shaolei Guo2✉ and Huanghao Yang1✉
福州大学杨黄浩教授、中山大学附属第一医院郭少雷副主任医师
1 MOE Key Laboratory for Analytical Science of Food Safety and Biology, College of Chemistry, Fuzhou University, Fuzhou 350116, China
2 Department of Neurosurgery, The First Affiliated Hospital of Sun Yat-Sen University, Guangzhou 510080, China
