Barbé, Laure
Le Moullac-Vaidye, Béatrice
Echasserieau, Klara
Bernardeau, Karine
Carton, Thomas
Bovin, Nicolai
Nordgren, Johan
Svensson, Lennart
Ruvoën-Clouet, Nathalie
Le Pendu, Jacques
Funding for this research was provided by:
Russian Science Foundation (14-50-00131)
Vetenskapsrådet (320301)
Agence Nationale de la Recherche (GASTROVIM)
Article History
Received: 13 February 2018
Accepted: 10 July 2018
First Online: 28 August 2018
Competing Interests
: The authors declare no competing interests.