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History
- Received August 6, 2018
- Accepted January 2, 2019
- Published online May 1, 2019.
Copyright & Usage
Copyright: © 2019, Cancer Biology & Medicine https://creativecommons.org/licenses/by/4.0/This is an open access article distributed under the terms of the Creative Commons Attribution License (CC BY) 4.0, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
Author Information
- Na Li1,
- Ting Wang1,
- Zongmeng Li1,
- Xiaoli Ye1,
- Bo Deng1,
- Shu Zhuo1,
- Pengle Yao1,
- Mengmei Yang1,
- Hong Mei1,
- Xiaofang Chen1,
- Tengfei Zhu1,
- Shiting Chen1,
- Hui Wang1,2,
- Jiming Wang3 and
- Yingying Le⇑1,2
- 1CAS Key Laboratory of Nutrition, Metabolism and Food Safety, Shanghai Institute of Nutrition and Health, Shanghai Institutes for Biological Sciences; University of Chinese Academy of Sciences, Chinese Academy of Sciences, Shanghai 200031, China
- 2Key Laboratory of Food Safety Risk Assessment, Ministry of Health, Beijing 100022, China
- 3Cancer and Inflammation Program, Center for Cancer Research, National Cancer Institute at Frederick, Frederick 21702, MD, USA
- Correspondence to: Yingying Le E-mail: yyle{at}sibs.ac.cn