About the Authors
- Xuguo Duan
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Contributed equally to this work with: Xuguo Duan, Sheng Cheng
Affiliations State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China, School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, Wuxi, Jiangsu Province, China
- Sheng Cheng
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Contributed equally to this work with: Xuguo Duan, Sheng Cheng
Affiliations State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China, School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, Wuxi, Jiangsu Province, China
- Yixin Ai
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Affiliation Department of Biology, South University of Science and Technology of China, Shenzhen, Guangdong Province, China
- Jing Wu
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* E-mail: jingwu@jiangnan.edu.cn
Affiliations State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China, School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, Wuxi, Jiangsu Province, China
Competing Interests
The authors have declared that no competing interests exist.
Author Contributions
Conceived and designed the experiments: XD SC JW. Performed the experiments: SC XD. Analyzed the data: SC XD YA JW. Contributed reagents/materials/analysis tools: XD SC YA JW. Wrote the paper: XD SC JW.