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- September 6, 2022.
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- Version 1 (September 3, 2022 - 23:04).
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The copyright holder for this preprint is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under a CC-BY 4.0 International license.
Author Information
- Brian K. Lee1,†,
- Emily J. Mayhew2,†,
- Benjamin Sanchez-Lengeling1,
- Jennifer N. Wei1,
- Wesley W. Qian1,3,
- Kelsie Little4,
- Matthew Andres4,
- Britney B. Nguyen4,
- Theresa Moloy4,
- Jane K. Parker5,
- Richard C. Gerkin1,6,
- Joel D. Mainland4,7,* and
- Alexander B. Wiltschko1,*
- 1Google Research, Brain Team; Cambridge, MA, USA
- 2Department of Food Science and Human Nutrition, Michigan State University; East Lansing, MI, USA
- 3Department of Computer Science, University of Illinois; Urbana-Champaign, IL, USA
- 4Monell Chemical Senses Center; Philadelphia, PA, USA
- 5Department of Food and Nutritional Sciences, University of Reading; Reading, Berkshire, UK
- 6School of Life Sciences, Arizona State University; Tempe, AZ, USA
- 7Department of Neuroscience, University of Pennsylvania; Philadelphia, PA, USA
- ↵*Corresponding authors. Email: jmainland{at}monell.org, alex.bw{at}googlemail.com
↵† These authors contributed equally.
Posted September 06, 2022.
