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IMA Fungus 13(1): e33992
doi: 10.1186/s43008-022-00094-2
Published: 02 May 2022
This article is part of:
IMA Fungus 13(1)
Authors
Qiang Li
Chengdu University, Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu, China
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Zhijie Bao
Chengdu University, Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu, China
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Ke Tang
Chengdu Medical College, School of Public Health, Chengdu, China
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Huiyu Feng
Chengdu University, Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu, China
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Wenying Tu
Chengdu University, Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu,
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Lijiao Li
Chengdu University, Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu, China
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Yunlei Han
Chengdu Medical College, Department of Pathogenic Biology, Chengdu, China
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Mei Cao
Chinese Academy of Sciences Sichuan Translational Medicine Research Hospital, Chengdu, China
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Changsong Zhao
Chengdu Medical College, School of Public Health, Chengdu, China
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Conflict of interest
The authors have declared that no competing interests exist.
This is an open access article distributed under the terms of the Creative Commons Attribution License (CC BY-NC 4.0), which permits to copy and distribute the article for non-commercial purposes, provided that the article is not altered or modified and the original author and source are credited.
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