1. Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Aas, Norway
2. Department of Molecular Biosciences, Glyconor Mass Spectrometry, University of Oslo, Oslo, Norway
3. NIZO Food Research, Ede, The Netherlands
4. TI Food & Nutrition, Wageningen, The Netherlands
5. Host-Microbe Interactomics Group, Wageningen University and Research Centre, Wageningen, The Netherlands