About the Authors
- Jianyu Su
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Contributed equally to this work with: Jianyu Su, Haoqiang Lai
* E-mail: 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
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Contributed equally to this work with: Jianyu Su, Haoqiang Lai
Affiliation Department of Chemistry, Jinan University, Guangzhou, China
- Jianping Chen
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Affiliation College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China
- Lin Li
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Affiliation College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China
- Yum-Shing Wong
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Affiliation School of Life Sciences, The Chinese University of Hong Kong, Hong Kong SAR, China
- Tianfeng Chen
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Affiliation Department of Chemistry, Jinan University, Guangzhou, China
- Xiaoling Li
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* E-mail: 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.