第一单位：
Space Exploration Initiative, MIT Media Lab, Massachusetts Institute of Technology, Cambridge, MA, USA.
作者：
Maggie,Coblentz [1]
;
Joshua D,Evans [2]
;
Caroline Isabel,Kothe [3]
;
Tiffany,Mak [4]
;
Nabila Rodríguez,Valerón [5]
;
Patrick,Chwalek [6]
;
Kim,Wejendorp [3]
;
Shilpa,Garg [7]
;
Louisa,Pless [8]
;
Sarah,Mak [8]
;
Pia M,Sörensen [9]
;
Leonie Johanna,Jahn [4]
;
Ariel,Ekblaw [1]
作者单位：
Space Exploration Initiative, MIT Media Lab, Massachusetts Institute of Technology, Cambridge, MA, USA.
[1]
Sustainable Food Innovation, The Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Kgs. Lyngby, Denmark.;School of Geography and the Environment, University of Oxford, Oxford, UK.
[2]
Sustainable Food Innovation, The Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Kgs. Lyngby, Denmark.
[3]
Microbial Foods, The Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Kgs. Lyngby, Denmark.
[4]
Sustainable Food Innovation, The Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Kgs. Lyngby, Denmark.;Basque Culinary Center, Facultad de Ciencias Gastronómicas, Mondragon Unibertsitatea, Donostia / San Sebastián, Gipuzkoa, Spain.
[5]
Responsive Environments, MIT Media Lab, Massachusetts Institute of Technology, Cambridge, MA, USA.
[6]
Sustainable Genomics Solutions, The Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Kgs. Lyngby, Denmark.
[7]
Center for Evolutionary Hologenomics, GLOBE Institute, University of Copenhagen, Copenhagen, Denmark.
[8]
Harvard John A. Paulson School of Engineering and Applied Sciences, Harvard University, Cambridge, MA, USA.
[9]
DOI
10.1016/j.isci.2025.112189
PMID
40463963
发布时间
2025-06-06
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