| Authors: |
Caputo AT; Oxford Glycobiology Institute, Department of Biochemistry, University of Oxford, Oxford OX1 3QU, United Kingdom;, Alonzi DS; Oxford Glycobiology Institute, Department of Biochemistry, University of Oxford, Oxford OX1 3QU, United Kingdom;, Marti L; Institute of Sciences of Food Production, Consiglio Nazionale delle Ricerche Unit of Lecce, 73100 Lecce, Italy;, Reca IB; Institute of Sciences of Food Production, Consiglio Nazionale delle Ricerche Unit of Lecce, 73100 Lecce, Italy;, Kiappes JL; Oxford Glycobiology Institute, Department of Biochemistry, University of Oxford, Oxford OX1 3QU, United Kingdom;, Struwe WB; Oxford Glycobiology Institute, Department of Biochemistry, University of Oxford, Oxford OX1 3QU, United Kingdom;, Cross A; Oxford Glycobiology Institute, Department of Biochemistry, University of Oxford, Oxford OX1 3QU, United Kingdom;, Basu S; Oxford Glycobiology Institute, Department of Biochemistry, University of Oxford, Oxford OX1 3QU, United Kingdom;, Lowe ED; Oxford Glycobiology Institute, Department of Biochemistry, University of Oxford, Oxford OX1 3QU, United Kingdom;, Darlot B; Oxford Glycobiology Institute, Department of Biochemistry, University of Oxford, Oxford OX1 3QU, United Kingdom; Ecole Nationale Supérieure de Chimie de Montpellier, 34296 Montpellier Cedex 5, France., Santino A; Institute of Sciences of Food Production, Consiglio Nazionale delle Ricerche Unit of Lecce, 73100 Lecce, Italy;, Roversi P; Oxford Glycobiology Institute, Department of Biochemistry, University of Oxford, Oxford OX1 3QU, United Kingdom; pietro.roversi@bioch.ox.ac.uk nicole.zitzmann@bioch.ox.ac.uk., Zitzmann N; Oxford Glycobiology Institute, Department of Biochemistry, University of Oxford, Oxford OX1 3QU, United Kingdom; pietro.roversi@bioch.ox.ac.uk nicole.zitzmann@bioch.ox.ac.uk. |