Bonder, Marc Jan
Tigchelaar, Ettje F.
Cai, Xianghang
Trynka, Gosia
Cenit, Maria C.
Hrdlickova, Barbara
Zhong, Huanzi
Vatanen, Tommi
Gevers, Dirk
Wijmenga, Cisca
Wang, Yang
Zhernakova, Alexandra
Funding for this research was provided by:
European Research Council (FP/2007–2013/ERC grant 2012-322698)
Top Institute Food and Nutrition Wageningen (GH001)
Rosalind Franklin Fellowship from the University of Groningen