作者：
Cory A,Ocasio [1]
;
Marc P,Baggelaar [2]
;
James,Sipthorp [3]
;
Ana,Losada de la Lastra [3]
;
Manuel,Tavares [3]
;
Jana,Volarić [4]
;
Christelle,Soudy [1]
;
Elisabeth M,Storck [5]
;
Jack W,Houghton [1]
;
Susana A,Palma-Duran [6]
;
James I,MacRae [1]
;
Goran,Tomić [1]
;
Lotte,Carr [1]
;
Julian,Downward [1]
;
Ulrike S,Eggert [5]
;
Edward W,Tate [7]
作者单位：
The Francis Crick Institute, London, UK.
[1]
The Francis Crick Institute, London, UK.;Imperial College London, Department of Chemistry, Molecular Sciences Research Hub, London, UK.;Utrecht University, Biomolecular Mass Spectrometry & Proteomics Group, Utrecht, The Netherlands.
[2]
The Francis Crick Institute, London, UK.;Imperial College London, Department of Chemistry, Molecular Sciences Research Hub, London, UK.
[3]
Imperial College London, Department of Chemistry, Molecular Sciences Research Hub, London, UK.
[4]
King's College London, Randall Centre for Cell and Molecular Biophysics, School of Basic and Medical Biosciences and Department of Chemistry, London, UK.
[5]
The Francis Crick Institute, London, UK.;Department of Food Science, Research Center in Food and Development A.C., Hermosillo, Mexico.
[6]
The Francis Crick Institute, London, UK. e.tate@imperial.ac.uk.;Imperial College London, Department of Chemistry, Molecular Sciences Research Hub, London, UK. e.tate@imperial.ac.uk.
[7]
DOI
10.1038/s41587-023-02030-0
PMID
38191663
发布时间
2024-10-13
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