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- May 7, 2021.
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- James M. Gibson1,$,
- Heying Cui$,2,
- M. Yusuf Ali3,$,
- Xiaoxin Zhao2,
- Erik W. Debler4,
- Jing Zhao1,5,
- Kathleen M. Trybus3,*,
- Sozanne R. Solmaz2,* and
- Chunyu Wang1,*
- 1Department of Biological Sciences, Department of Chemistry and Chemical Biology, Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, 110 8th Street, Troy NY 12180
- 2Department of Chemistry, Binghamton University, P.O. Box 6000, Binghamton, NY 13902
- 3Department of Molecular Physiology and Biophysics, University of Vermont, Burlington, Vermont
- 4Department of Biochemistry & Molecular Biology, Thomas Jefferson University, 1020 Locust Street, Philadelphia, PA 19107
- 5College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- ↵*corresponding authors: SRS: Department of Chemistry, Binghamton University, P.O. Box 6000, Binghamton, NY 13902. E-mail: ssolmaz{at}binghamton.edu. Phone: +1 607 777 2089, CW: Department of Biological Sciences, Department of Chemistry and Chemical Biology, Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, 110 8th Street, Troy NY 12180. E-mail: wangc5{at}rpi.edu. Phone: 518 276 3497, KMT: Department of Molecular Physiology and Biophysics, University of Vermont, Burlington, Vermont. E-mail: Kathleen.Trybus{at}med.uvm.edu. Phone: 802-656-8750