作者：
Paula,Jouhten [1]
;
Dimitrios,Konstantinidis [2]
;
Filipa,Pereira [2]
;
Sergej,Andrejev [2]
;
Kristina,Grkovska [2]
;
Sandra,Castillo [3]
;
Payam,Ghiaci [4]
;
Gemma,Beltran [5]
;
Eivind,Almaas [6]
;
Albert,Mas [5]
;
Jonas,Warringer [4]
;
Ramon,Gonzalez [7]
;
Pilar,Morales [7]
;
Kiran R,Patil [8]
作者单位：
European Molecular Biology Laboratory, Heidelberg, 69117, Germany.;VTT Technical Research Centre of Finland Ltd, Espoo, 02044 VTT, Finland.;Department of Bioproducts and Biosystems, Aalto University, Espoo, 00076, Aalto, Finland.
[1]
European Molecular Biology Laboratory, Heidelberg, 69117, Germany.
[2]
VTT Technical Research Centre of Finland Ltd, Espoo, 02044 VTT, Finland.
[3]
Department of Chemistry and Molecular Biology, University of Gothenburg, Gothenburg, 40530, Sweden.
[4]
Universitat Rovira i Virgili, Dept Bioquímica i Biotecnologia, Facultat d'Enologia, 43007, Tarragona, Spain.
[5]
Department of Biotechnology and Food Science, NTNU - Norwegian University of Science and Technology, Trondheim, Norway.
[6]
Instituto de Ciencias de la Vid y delVino (CSIC, Gobierno de la Rioja, Universidad de La Rioja), Finca La Grajera, Carretera de Burgos, km 6, 26071, Logroño, Spain.
[7]
European Molecular Biology Laboratory, Heidelberg, 69117, Germany. kp533@cam.ac.uk.;Medical Research Council (MRC) Toxicology Unit, University of Cambridge, Cambridge, CB2 1QR, UK. kp533@cam.ac.uk.
[8]
DOI
10.1038/s44320-024-00066-1
PMID
39322850
发布时间
2024-11-07
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