作者：
Skillington, O. [1]
;
Mills, S. [2]
;
Gupta, A. [3]
;
Mayer, E.A. [4]
;
Gill, C.I.R. [5]
;
Del Rio, D. ;
O’Riordan, K.J. ;
Cryan, J.F. ;
Ross, R.P. ;
Stanton, C.
作者单位：
Department of Food and Drugs, University of Parma
[1]
APC Microbiome Ireland, University College Cork
[2]
Oppenheimer Center for Neurobiology of Stress and Resilience
[3]
Division of Digestive Diseases, UCLA
[4]
Nutrition Innovation Centre for Food and Health, N. Ireland
[5]
发布时间
2022-11-12
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