| Authors: |
Suea-Ngam A; Institute for Chemical and Bioengineering, Department of Chemistry and Applied Biosciences, ETH Zürich, Zürich, 8093, Switzerland., Choopara I; Program in Biotechnology, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand., Li S; Institute for Chemical and Bioengineering, Department of Chemistry and Applied Biosciences, ETH Zürich, Zürich, 8093, Switzerland., Schmelcher M; Institute of Food, Nutrition and Health, ETH Zürich, Zürich, 8092, Switzerland., Somboonna N; Department of Microbiology, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand.; Microbiome Research Unit for Probiotics in Food and Cosmetics, Chulalongkorn University, Bangkok, 10330, Thailand., Howes PD; Institute for Chemical and Bioengineering, Department of Chemistry and Applied Biosciences, ETH Zürich, Zürich, 8093, Switzerland., deMello AJ; Institute for Chemical and Bioengineering, Department of Chemistry and Applied Biosciences, ETH Zürich, Zürich, 8093, Switzerland. |