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Cancer Management and Research Volume 13, 2021 - Issue
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Original Research

Integrated Analysis of the m6A-Related lncRNA Identified lncRNA ABALON/miR-139-3p/NOB1 Axis Was Involved in the Occurrence of Lung Cancer

Xinhong Liu1 College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing, People’s Republic of China;2 Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;3 Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;4 Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China
,
Xin Zuo5 Department of Gastroenterology, The Sixth People’s Hospital of Chongqing, Chongqing, People’s Republic of China
,
Lijun Ma1 College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing, People’s Republic of China;2 Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;3 Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;4 Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China
,
Qin Wang1 College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing, People’s Republic of China;2 Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;3 Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;4 Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China
,
Lilan Zhu1 College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing, People’s Republic of China;2 Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;3 Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;4 Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China
,
Li Li1 College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing, People’s Republic of China;2 Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;3 Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;4 Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China
&
Xin Zhao2 Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;3 Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;4 Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, People’s Republic of ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-9798-7865
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Pages 8707-8722 | Published online: 23 Nov 2021

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