| Affiliation: | 1. Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China;2. Research Centre of Modern Analytical Technique, Tianjin University of Science & Technology, Tianjin 300457, China;3. Faculty of Agriculture and Environment, The University of Sydney, NSW 2006, Australia;1. Lithuanian University of Health Sciences, Tilzes g. 18, 47181 Kaunas, Lithuania;2. University of Latvia, Centre of Food Chemistry, Kr.Valdemara iela 48, LV-1013 Riga, Latvia;3. University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Wien, Austria;1. Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10, P.O. Box 55, 10-747 Olsztyn 5, Poland;2. National Agriculture and Food Centre, The Food Research Institute, Priemyselná 4, P.O. Box 25, 824 75 Bratislava 26, Slovak Republic;1. Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Centre for Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China;2. Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China;3. Department of Control Science and Engineering, Zhejiang University, 38 Zheda Road, Hangzhou 310027, Zhejiang, China;1. Department of Chemistry, Payame Noor University, Delijan, Iran;2. Department of Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran;3. Spectroscopy, Micro and Nano-extraction Laboratory, Department of Chemistry, Iran University of Science and Technology, Tehran, Iran;1. National Agricultural and Food Centre, Food Research Institute, Priemyselná 4, Bratislava, Slovakia;2. University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara1, Novi Sad, Serbia |
