| Affiliation: | 1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China;2. Synergistic Innovation Center for Food Safety and Nutrition, Wuxi 214122, PR China;3. Departments of Cancer Biology and Biochemistry, Wake Forest School of Medicine, Winston-Salem, NC 27157, USA;1. Department of Physics, Jiangxi Normal University, Nanchang, Jiangxi 330022, China;2. Key Laboratory of Photoelectronics and Telecommunication of Jiangxi Province, Nanchang, Jiangxi 330022, China;1. Departamento de Biofí sica e Farmacologia, Centro de Biociências, Universidade Federal do Rio Grande do Norte, 59072-970 Natal-RN, Brazil;2. Department of Mathematical Sciences and Centre for Mathematical Biology, University of Bath, Bath BA2 7AY, UK;2. Key Laboratory of Systems Bioengineering (Ministry of Education), Tianjin University, Tianjin 300072, P. R. China;3. SynBio Research Platform, Collaborative Innovation Center of Chemical Science and Engineering (Tianjin), Tianjin 300072, P. R. China;1. Université de Liège, Gembloux Agro-Bio Tech, Unité de Bio-industries/CWBI, Passage des Déportés 2, 5030 Gembloux, Belgium;2. Université de Liège, Gembloux Agro-Bio Tech, Unité de Science des aliments et formulation, Passage des Déportés 2, 5030 Gembloux, Belgium;1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, People''s Republic of China;2. Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, People''s Republic of China |
