| Affiliation: | 1. Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire de Transformations Intégrées de la Matière Renouvelable, EA 4297, Centre de Recherches de Royallieu, BP 20529, 60205 Compiègne Cedex, France;2. Universitat de València, Faculty of Pharmacy, Nutrition and Food Science Area, Avda. Vicent Andrés Estellés, s/n, 46100, Burjassot, València, Spain;3. Institute of Biocolloidal Chemistry named after F. D. Ovcharenko, NAS of Ukraine, 42, blvr. Vernadskogo, Kyiv 03142, Ukraine;1. Department of Food Science, University of Otago, Dunedin, New Zealand;2. School of Applied Sciences, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand;3. Department of Botany, University of Otago, Dunedin, New Zealand;1. Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran;2. Center of Excellence on Food Safety and Quality, Isfahan University of Technology, Isfahan 84156-83111, Iran;3. UMR GEPEA (CNRS 6144), ENITIAA, Rue de la Géraudière BP 82225, 44322 Nantes Cedex 03, France;1. Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran;2. Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran;3. School of Biomedical Sciences, Graham Centre for Agricultural Innovation and ARC Industrial Transformation Training Centre for Functional Grains, Charles Sturt University, Wagga Wagga, NSW, Australia |
