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Autor:
Ventura M; Laboratory of Probiogenomics, Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, Parma 43126, Italy.; Microbiome Research Hub, University of Parma, Parma 43126, Italy., van Sinderen D; School of Microbiology & APC Microbiome Ireland, University College Cork, Cork Co. Cork, Ireland., Turroni F; Laboratory of Probiogenomics, Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, Parma 43126, Italy.; Microbiome Research Hub, University of Parma, Parma 43126, Italy., Milani C; Laboratory of Probiogenomics, Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, Parma 43126, Italy.; Microbiome Research Hub, University of Parma, Parma 43126, Italy., Munoz J; Applied Sciences Department, Northumbria University, Newcastle Upon Tyne NE1 7RU, UK., Haller D; Chair of Nutrition and Immunology, ZIEL - Institute for Food & Health, Freising, Technical University of Munich, Munich 80807, Germany., Ross RP; APC Microbiome Ireland, University College, Cork Co. Cork, Ireland., Collado MC; Institute of Agrochemistry and Food Technology-National Research Council (IATA-CSIC), Valencia 46007, Spain., Allen-Vercoe E; Department of Molecular and Cellular Biology, University of Guelph, Guelph, Ontario P0R 1A0, Canada., Del Rio D; Microbiome Research Hub, University of Parma, Parma 43126, Italy.; Department of Food & Drugs, University of Parma, Parma 43126, Italy., Altermann E; AgResearch, Hopkirk Research Centre, Palmerston North 4410, New Zealand.; Riddet Institute, Massey University, Palmerston North 4410, New Zealand., Katayama T; Graduate School of Biostudies, Kyoto University, Kyoto 600-8586, Japan., Zoetendal EG; Laboratory of Microbiology, Wageningen University, Wageningen 6700, The Netherlands., Belzer C; Laboratory of Microbiology, Wageningen University, Wageningen 6700, The Netherlands., Mena P; Microbiome Research Hub, University of Parma, Parma 43126, Italy.; Department of Food & Drugs, University of Parma, Parma 43126, Italy., Im SH; Department of Life Sciences, Pohang University of Science and Technology (POSTECH), Pohang 999007, South Korea., Gueimonde M; Department of Microbiology and Biochemistry, Institute of Dairy Products of Asturias (IPLA-CSIC), Villaviciosa 33300, Spain., Margolles A; Department of Microbiology and Biochemistry, Institute of Dairy Products of Asturias (IPLA-CSIC), Villaviciosa 33300, Spain., Ruiz L; Department of Microbiology and Biochemistry, Institute of Dairy Products of Asturias (IPLA-CSIC), Villaviciosa 33300, Spain., Lacroix C; Laboratory of Food Biotechnology, Department of Health Sciences and Technology, ETH Zurich, Zürich 8092, Switzerland., Stanton C; Teagasc Moorepark Food Research Centre & APC Microbiome Ireland, Cork Co. Cork, Ireland., Barbara G; Chair of Internal Medicine, Department of Medical and Surgical Sciences, University of Bologna, Bologna 40121, Italy., Saminen S; Functional Foods Forum, Faculty of Medicine, University of Turku, Turku 20100, Finland., Scott KP; Gut Health, Rowett Institute, University of Aberdeen, Aberdeen, Scotland AB53, UK., Barrangou R; Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh 25911, USA., Bottacini F; Department of Biological Sciences, Munster Technological University, Bishopstown, Cork Co. Cork, Ireland., Marco ML; Department of Food Science and Technology, University of California, Davis 95616, USA.
Publikováno v:
Microbiome research reports [Microbiome Res Rep] 2021 Jul 20; Vol. 1 (1), pp. 1. Date of Electronic Publication: 2021 Jul 20 (Print Publication: 2021).