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- June 1, 2022.
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Author Information
- Alessandro Nicoli1,‡,
- Franziska Haag1,‡,
- Patrick Marcinek1,
- Ruiming He1,2,
- Johanna Kreißl1,
- Jörg Stein1,
- Alessandro Marchetto3,4,
- Andreas Dunkel1,
- Thomas Hofmann5,
- Dietmar Krautwurst1,* and
- Antonella Di Pizio1,*
- 1Leibniz Institute for Food Systems Biology at the Technical University of Munich, 85354 Freising, Germany
- 2Department of Chemistry, Technical University of Munich, D-85748 Garching, Germany
- 3Institute for Advanced Simulations (IAS)-5/Institute for Neuroscience and Medicine (INM)-9, Forschungszentrum Jülich, 52428 Jülich, Germany
- 4Faculty of Mathematics, Computer Science and Natural Sciences, RWTH Aachen University, 52062 Aachen, Germany
- 5Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, 85354 Freising, Germany
- ↵*Corresponding Authors Antonella Di Pizio – Molecular Modeling Group, Leibniz Institute for Food Systems Biology at the Technical University of Munich, 85354 Freising, Germany; Email: a.dipizio.leibniz-lsb{at}tum.de, Dietmar Krautwurst - Taste and Odor Systems Reception Group, Leibniz Institute for Food Systems Biology at the Technical University of Munich, 85354 Freising, Germany; Email: d.krautwurst.leibniz-lsb{at}tum.de
↵‡ These authors contributed equally.