Food and Bioprocess Technology

作者Bo Peng; Zhuoqun Qiao; Bingwen Zhu; Dayou Zhou; Jichao Qin; Fatang Jiang; Yingli Wang; Kao Wu

作者单位1. Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan, China; 2. Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Life and Health Sciences, Hubei University of Technology, Wuhan, China; 3. College of Engineering, Huazhong Agricultural University, Wuhan, China; 4. Faculty of Engineering, University of Nottingham, Nottingham, UK

作者Kaixuan Gao; Jing Wang; Meilin Song; Xiaowen Xu; Shimin Chang; Tengfei Li

作者单位1. School of Life Sciences and Food Engineering, Hebei University of Engineering, Handan, China; 2. School of Materials Science and Engineering, Hebei University of Engineering, Handan, China

作者Mubshra Naseer; Francesco Fancello; Mario Santona; Pierfrancesco Deiana; Maria Giovanna Molinu; Amira Salim; Severino Zara

作者单位1. Department of Agricultural Sciences, University of Sassari, Sassari, Italy; 2. Department of Agricultural, Forest and Food Sciences, University of Turin, Turin, Italy; 3. National Council of Research, Institute of Food Production Sciences, Sassari, Italy

作者Xingchen Kong; Xu Yang; Jiaxin Liu; Yuxin Zhang; Yue Ren; Mei Guo; Jiajun Guo; Jiaxin Chen; Guishan Liu

作者单位1. School of Food Science and Engineering, Ningxia University, Yinchuan, China; 2. College of Animal Science and Technology, Ningxia University, Yinchuan, China

作者Haeun Jeong; So-Seum Yong; Jae-Ik Lee; Dong-Hyun Kang; Sang-Hyun Park

作者单位1. Department of Food Science and Technology, Kongju National University, Yesan, Republic of Korea; 2. Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agricultural and Life Sciences, Seoul National University, Seoul, Republic of Korea; 3. Department of Food and Nutrition, College of Biomedical and Health Science, Konkuk University, Chungju, Republic of Korea; 4. Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-Gun, Republic of Korea

作者Meenakshi Sundaram G. S; Emiola-Sadiq T.; Agu O.S.; Zamani S.; Meda V.; Zhang L.

作者单位1. Department of Chemical and Biological Engineering, University of Saskatchewan, Saskatoon, Canada

作者Lingling He; Yang Ye; Yating Liu; Xin Chen; Yating Xiong; Zhen Li; Xinglian Xu; Peng Wang

作者单位1. Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People’s Republic of China

作者Eleni Sakadani; Panagiotis Kandylis; Dimitra Dimitrellou

作者单位1. Department of Food Science and Technology, Ionian University, Argostoli, Greece

作者Heshi Qu; Yen Nan Liang; Xiao Hu

作者单位1. School of Materials Science and Engineering, Nanyang Technological University, Singapore, Singapore; 2. Environmental Chemistry and Materials Programme, Nanyang Environment & Water Research Institute, Nanyang Technological University, Singapore, Singapore

作者Xiaomu Wang; Wenteng Qiao; Boyuan Chen; Pengyue Quan; Yiwa Liu; Xiuling Song; Yanli Gao; Li Li

作者单位1. Department of Hygienic Inspection, School of Public Health, Jilin University, Changchun, China; 2. School of Public Health, Guangdong Medical University, Dongguan, China; 3. Department of Pediatric, The Fist Hospital of Jilin University, Changchun, China