• Brief Communications •
Qi Yao1,2† , Yi Ye2† , Muyao Yu3 , Yifu Tian2 , Qi Liu1 , Han Zheng1 *, Luqi Huang1
1. State Key Laboratory for Quality Ensurance and Sustainable Use of Dao‐di Herbs, National Resource Center for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China
2. School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
3. School of Traditional Chinese Medicine, Beijing University of Chinese Medicine, Beijing 102401, China
1These authors contributed equally to this work.*Correspondences: Luqi Huang (huangluqi01@126.com); Han Zheng (zhenghan@nrc.ac.cn, Dr. Zheng is fully responsible for the distribution of all materials associated with this article)
