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Autor:
Schmitz LM; Environmental Biotechnology Group, Department of Geosciences, University of Tübingen, 72074 Tübingen, Germany., Kreitli N; Environmental Biotechnology Group, Department of Geosciences, University of Tübingen, 72074 Tübingen, Germany., Obermaier L; Analytical Food Chemistry, Technical University of Munich, 85354 Freising, Germany., Weber N; Analytical Food Chemistry, Technical University of Munich, 85354 Freising, Germany., Rychlik M; Analytical Food Chemistry, Technical University of Munich, 85354 Freising, Germany., Angenent LT; Environmental Biotechnology Group, Department of Geosciences, University of Tübingen, 72074 Tübingen, Germany; AG Angenent, Max Planck Institute for Biology, Max Planck Ring 5, D-72076 Tübingen, Germany; Department of Biological and Chemical Engineering, Aarhus University, Gustav Wieds Vej 10D, 8000Aarhus C, Denmark; The Novo Nordisk Foundation CO(2) Research Center (CORC), Aarhus University, Gustav Wieds Vej 10C, 8000 Aarhus, C, Denmark; Cluster of Excellence - Controlling Microbes to Fight Infections, University of Tübingen, Auf der Morgenstelle 28, 72074 Tübingen, Germany. Electronic address: l.angenent@uni-tuebingen.de.
Publikováno v:
Trends in biotechnology [Trends Biotechnol] 2024 Aug 22. Date of Electronic Publication: 2024 Aug 22.