| Authors: |
Lindstad LJ; Faculty of Chemistry, Biotechnology, and Food Science, Norwegian University of Life Sciences (NMBU), 1433 Ås, Norway., Mrozek PM; Faculty of Chemistry, Biotechnology, and Food Science, Norwegian University of Life Sciences (NMBU), 1433 Ås, Norway., Boehlich GJ; Faculty of Chemistry, Biotechnology, and Food Science, Norwegian University of Life Sciences (NMBU), 1433 Ås, Norway., Leivers S; Nofima AS, Norwegian Institute of Food, Fisheries, and Aquaculture Research, 1433 Ås, Norway., Pope PB; Faculty of Chemistry, Biotechnology, and Food Science, Norwegian University of Life Sciences (NMBU), 1433 Ås, Norway.; Faculty of Biosciences, Norwegian University of Life Sciences (NMBU), 1433 Ås, Norway.; Centre for Microbiome Research, School of Biomedical Sciences, Queensland University of Technology (QUT), Translational Research Institute, Woolloongabba 4102, Queensland, Australia., La Rosa SL; Faculty of Chemistry, Biotechnology, and Food Science, Norwegian University of Life Sciences (NMBU), 1433 Ås, Norway., Westereng B; Faculty of Chemistry, Biotechnology, and Food Science, Norwegian University of Life Sciences (NMBU), 1433 Ås, Norway. |
