| Affiliation: | 1. Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China;2. Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turun yliopisto, Finland;1. Institut de Recherche Dupuy de Lôme, Centre de Recherche Christian Huygens, Rue de Saint-Maudé, 56100 Lorient, France;2. Laboratoire de Biotechnologie et Chimie Marines, Centre de Recherche Christian Huygens, Rue de Saint-Maudé, 56100 Lorient, France;3. Tokyo University of Science Noda Campus, 2641 Yamazaki, Noda-shi, Chiba-ken 278-8510, Japan;1. Anhui Key Laboratory of Metal Materials and Processing, School of Materials Science and Engineering, Anhui University of Technology, Maanshan 243002, China;2. Key Laboratory of Magnetic Materials and Devices, Ningbo Institute of Material Technology and Engineering, Chinese Academy of Sciences, Ningbo 315201, China;3. University of Chinese Academy of Sciences, Beijing 100049, China |
