About the Authors

Jianyu Su

Contributed equally to this work with: Jianyu Su, Haoqiang Lai

jysu@scut.edu.cn (JS); tlxlli@jnu.edu.cn (XL)

Affiliation College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China

Haoqiang Lai

Contributed equally to this work with: Jianyu Su, Haoqiang Lai

Affiliation Department of Chemistry, Jinan University, Guangzhou, China

Jianping Chen

Affiliation College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China

Lin Li

Affiliation College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China

Yum-Shing Wong

Affiliation School of Life Sciences, The Chinese University of Hong Kong, Hong Kong SAR, China

Tianfeng Chen

Affiliation Department of Chemistry, Jinan University, Guangzhou, China

Xiaoling Li

jysu@scut.edu.cn (JS); tlxlli@jnu.edu.cn (XL)

Affiliation Department of Chemistry, Jinan University, Guangzhou, China

Competing Interests

The authors have declared no conflict of interest.

Author Contributions

Conceived and designed the experiments: JS TC XL. Performed the experiments: HL JC. Analyzed the data: LL YSW. Contributed reagents/materials/analysis tools: JS. Wrote the paper: JS HL JC TC.