Food amyloid fibrils are safe nutrition ingredients based on in-vitro and in-vivo assessment
Dan Xu(ETH Zurich), Raffaele Mezzenga(ETH Zurich), Stephan Handschin(ETH Zurich), Milad Radiom(ETH Zurich), Ines Kutzli(ETH Zurich), Sabine Diedrich(ETH Zurich), Shana J. Sturla(ETH Zurich), Adrian Molière(ETH Zurich), Collin Y. Ewald(Novartis (Switzerland)), Lin Li(Anhui Agricultural University), Jiangtao Zhou(ETH Zurich), Bing Li(South China University of Technology), Wei Long Soon(National University of Singapore)
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