机构：[1]School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China.[2]School of Food Science and Engineering, South China University of Technology, Guangzhou, China.[3]Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China.[4]Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China.[5]China-Singapore International Joint Research Institute, Guangzhou, China.[6]Institute of Materials Research and Engineering (IMRE), Agency for Science, Technology and Research (ASTAR), Singapore, Singapore.[7]Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahimyar Khan, Punjab, Pakistan.[8]Enzymology and nanotechnology laboratory, Interdisciplinary Biotechnology Unit, Aligarh Muslim University, Aligarh, India.[9]Institute for Nano Scale and Technology, College of Science and Engineering, Flinders University, Bedford Park, SA, Australia.[10]College of Engineering, Information, Technology & Environment, Charles Darwin University, Darwin, NT, Australia.[11]The Department of Anaesthesiology, The Second Affiliated Hospital of Guangzhou University of Chinese Medicine, Guangzhou, Guangdong, China.广东省中医院
National Natural Science Foundation of
China (32150410363, 32172348, 31972205); S&T projects of Guangzhou
City (project No. 202102020731, 202102080346); the 111 Project
(B17018); The S&T Project of Yangjiang (SDZX20200010); the R&D
projects in key areas of Guangdong Province (2019B020212004);
Guangzhou City University Alliance Fundamental Research Fund
(Fund No. 20210210486), and the S&T projects of China’s Ministry
(QN2021163001L). The authors are also thankful for the funding
provided by the German Research Foundation (DFG, Deutsche
Forschungsgemeinschaft) as part of Germany’s Excellence
Strategy—EXC 2050/1—Project ID 390696704—Cluster of Excellence,
“Centre for Tactile Internet with Human-in-the Loop” (CeTI) of
Technische University Dresden.
第一作者机构：[1]School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China.[2]School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
通讯作者：
通讯机构：[1]School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China.[2]School of Food Science and Engineering, South China University of Technology, Guangzhou, China.[3]Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China.[4]Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China.[5]China-Singapore International Joint Research Institute, Guangzhou, China.[9]Institute for Nano Scale and Technology, College of Science and Engineering, Flinders University, Bedford Park, SA, Australia.[10]College of Engineering, Information, Technology & Environment, Charles Darwin University, Darwin, NT, Australia.
推荐引用方式(GB/T 7714)：
Gao Jingrong,Kumari Ankita,Zeng Xin-An,et al.Coating of chitosan on poly D,L-lactic-co-glycolic acid thymoquinone nanoparticles enhances the anti-tumor activity in triple-negative breast cancer[J].FRONTIERS IN CHEMISTRY.2023,11:doi:10.3389/fchem.2023.1044953.
APA：
Gao Jingrong,Kumari Ankita,Zeng Xin-An,Chan Siewyin,Farooq Muhammad Adil...&Mehmood Tariq.(2023).Coating of chitosan on poly D,L-lactic-co-glycolic acid thymoquinone nanoparticles enhances the anti-tumor activity in triple-negative breast cancer.FRONTIERS IN CHEMISTRY,11,
MLA：
Gao Jingrong,et al."Coating of chitosan on poly D,L-lactic-co-glycolic acid thymoquinone nanoparticles enhances the anti-tumor activity in triple-negative breast cancer".FRONTIERS IN CHEMISTRY 11.(2023)
