作者：
Marcus,Boehme [1]
;
Katherine E,Guzzetta [2]
;
Thomaz F S,Bastiaanssen [1]
;
Marcel,van de Wouw [2]
;
Gerard M,Moloney [1]
;
Andreu,Gual-Grau [2]
;
Simon,Spichak [1]
;
Loreto,Olavarría-Ramírez [1]
;
Patrick,Fitzgerald [2]
;
Enrique,Morillas [1]
;
Nathaniel L,Ritz [1]
;
Minal,Jaggar [2]
;
Caitlin S M,Cowan [1]
;
Fiona,Crispie [1]
;
Francisco,Donoso [1]
;
Evelyn,Halitzki [1]
;
Marta C,Neto [2]
;
Marzia,Sichetti [1]
;
Anna V,Golubeva [1]
;
Rachel S,Fitzgerald [1]
;
Marcus J,Claesson [3]
;
Paul D,Cotter [1]
;
Olivia F,O'Leary [4]
;
Timothy G,Dinan [1]
;
John F,Cryan [1]
作者单位：
APC Microbiome Ireland, University College Cork, Cork, Ireland.
[1]
Department of Anatomy and Neuroscience, University College Cork, Cork, Ireland.
[2]
Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland.
[3]
Department of Psychiatry and Neurobehavioural Science, University College Cork, Cork, Ireland.
[4]
School of Microbiology, University College Cork, Cork, Ireland.
[5]
APC Microbiome Ireland, University College Cork, Cork, Ireland. j.cryan@ucc.ie.
[6]
Department of Anatomy and Neuroscience, University College Cork, Cork, Ireland. j.cryan@ucc.ie.
[7]
DOI
10.1038/s43587-021-00093-9
PMID
37117767
发布时间
2023-07-20
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