Article Information
History
- July 21, 2019.
Copyright
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
- 1Department of Nutrition and Food Sciences & Food Systems Program, University of Vermont, Burlington VT 05405
- 2Scholarly Communications Lab, Simon Fraser University, Vancouver, Canada
- 3Departamento de Física, Universidad Nacional Autónoma de México, Mexico City, Mexico
- 4Scholarly Communications Lab, Simon Fraser University, Vancouver, Canada
- ↵*Corresponding authors mtniles{at}uvm.edu