Yu, Tianyi
Anbarasan, Sasikala
Wang, Yawei
Telli, Kübra
Aslan, Aşkın Sevinç
Su, Zhengding
Zhou, Yin
Zhang, Li
Iivonen, Piia
Havukainen, Sami
Mentunen, Tero
Hummel, Michael
Sixta, Herbert
Binay, Baris
Turunen, Ossi
Xiong, Hairong
Funding for this research was provided by:
Fundamental Research Funds of University of China (CZW15026, CZW15102)
Emil Aaltonen Foundation
Hubei collaborative innovation center for industrial fermentation