| Authors: |
Couture G; Department of Chemistry, University of California, Davis, Davis, CA, USA.; Foods for Health Institute, University of California, Davis, Davis, CA, USA., Cheang SE; Department of Chemistry, University of California, Davis, Davis, CA, USA.; Foods for Health Institute, University of California, Davis, Davis, CA, USA., Suarez C; Department of Chemistry, University of California, Davis, Davis, CA, USA.; Foods for Health Institute, University of California, Davis, Davis, CA, USA., Chen Y; Department of Chemistry, University of California, Davis, Davis, CA, USA.; Foods for Health Institute, University of California, Davis, Davis, CA, USA., Bacalzo NP Jr; Department of Chemistry, University of California, Davis, Davis, CA, USA.; Foods for Health Institute, University of California, Davis, Davis, CA, USA., Jiang J; Department of Chemistry, University of California, Davis, Davis, CA, USA.; Foods for Health Institute, University of California, Davis, Davis, CA, USA., Weng CC; Department of Chemistry, University of California, Davis, Davis, CA, USA.; Foods for Health Institute, University of California, Davis, Davis, CA, USA., Stacy A; Department of Chemistry, University of California, Davis, Davis, CA, USA.; Foods for Health Institute, University of California, Davis, Davis, CA, USA., Castillo JJ; Department of Chemistry, University of California, Davis, Davis, CA, USA.; Foods for Health Institute, University of California, Davis, Davis, CA, USA., Delannoy-Bruno O; Edison Family Center for Genome Sciences and Systems Biology, Washington University School of Medicine, St Louis, MO, USA.; Center for Gut Microbiome and Nutrition Research, Washington University School of Medicine, St Louis, MO, USA., Webber DM; Edison Family Center for Genome Sciences and Systems Biology, Washington University School of Medicine, St Louis, MO, USA.; Center for Gut Microbiome and Nutrition Research, Washington University School of Medicine, St Louis, MO, USA.; Department of Pathology and Immunology, Washington University School of Medicine, St Louis, MO, USA., Barratt MJ; Edison Family Center for Genome Sciences and Systems Biology, Washington University School of Medicine, St Louis, MO, USA.; Center for Gut Microbiome and Nutrition Research, Washington University School of Medicine, St Louis, MO, USA.; Department of Pathology and Immunology, Washington University School of Medicine, St Louis, MO, USA., Gordon JI; Edison Family Center for Genome Sciences and Systems Biology, Washington University School of Medicine, St Louis, MO, USA.; Center for Gut Microbiome and Nutrition Research, Washington University School of Medicine, St Louis, MO, USA.; Department of Pathology and Immunology, Washington University School of Medicine, St Louis, MO, USA., Mills DA; Foods for Health Institute, University of California, Davis, Davis, CA, USA.; Department of Food Science and Technology, University of California, Davis, Davis, CA, USA.; Department of Viticulture and Enology, University of California, Davis, Davis, CA, USA., German JB; Foods for Health Institute, University of California, Davis, Davis, CA, USA.; Department of Food Science and Technology, University of California, Davis, Davis, CA, USA., Fukagawa NK; USDA Agricultural Research Service, Beltsville Human Nutrition Research Center, Beltsville, MD, USA., Lebrilla CB; Department of Chemistry, University of California, Davis, Davis, CA, USA. cblebrilla@ucdavis.edu.; Foods for Health Institute, University of California, Davis, Davis, CA, USA. cblebrilla@ucdavis.edu.; Department of Biochemistry and Molecular Medicine, University of California, Davis, Davis, CA, USA. cblebrilla@ucdavis.edu. |
