作者:
Li,Tang [1]
;
Xujuan,Yang [2]
;
Qian,Yin [1]
;
Kaimin,Cai [1]
;
Hua,Wang [1]
;
Isthier,Chaudhury [1]
;
Catherine,Yao [1]
;
Qin,Zhou [3]
;
Mincheol,Kwon [1]
;
James A,Hartman [2]
;
Iwona T,Dobrucki [4]
;
Lawrence W,Dobrucki [5]
;
Luke B,Borst [6]
;
Stéphane,Lezmi [7]
;
William G,Helferich [8]
;
Andrew L,Ferguson [9]
;
Timothy M,Fan [10]
;
Jianjun,Cheng [11]
作者单位:
Departments of Materials Science and Engineering.
[1]
Food Science and Human Nutrition.
[2]
Department of Pharmaceutical Science, Guangdong Pharmaceutical College, Guangzhou, Guangdong, 510006, China; and.
[3]
Beckman Institute for Advanced Science and Technology, University of Illinois at Urbana-Champaign, Urbana, IL, 61801;
[4]
Bioengineering.
[5]
Department of Population Health and Pathobiology, North Carolina State University, Raleigh, NC 27606.
[6]
Pathobiology, and.
[7]
Food Science and Human Nutrition, jianjunc@illinois.edu t-fan@illinois.edu alf@illinois.edu helferic@illinois.edu.
[8]
Departments of Materials Science and Engineering, jianjunc@illinois.edu t-fan@illinois.edu alf@illinois.edu helferic@illinois.edu.
[9]
Veterinary Clinical Medicine, and jianjunc@illinois.edu t-fan@illinois.edu alf@illinois.edu helferic@illinois.edu.
[10]
Departments of Materials Science and Engineering, Bioengineering, jianjunc@illinois.edu t-fan@illinois.edu alf@illinois.edu helferic@illinois.edu.
[11]
DOI
10.1073/pnas.1411499111
PMID
25316794
发布时间
2022-03-31