International Journal of Gastronomy and Food Science

作者Li Yang; Jinhua Bi; Lanxi Zhang; Jing Xie; Fangjing Li; Chang Su; Lin Yang; Xuedong Gu; Hongjun Li; Dong Zhang; Yu Rao

作者单位School of Food and Bio-engineering, Xihua University, Food Microbiology Key Laboratory of Sichuan Province, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu, 610039, China; Xizang Agricultural and Animal Husbandry University, Nyingchi, 860000, China; College of Food Science, Southwest University, Chongqing, 400715, China

作者Jing Wang; Jinlong Xia

作者单位Institute for Culinary Culture Research, Jilin Business and Technology College, Changchun, 130507, China; School of Grain Engineering and Nutritional Science, Jilin Business and Technology College, Changchun, 130507, China

作者Jessica Brzezowska; Elena Romeo-Arroyo; María Mora; Olatz Urkiaga; Agnieszka Kita; Anna Michalska-Ciechanowska; Laura Vázquez-Araújo

作者单位Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Str., Wrocław, 51-630, Poland; GOe Tech Center, Technology Center in Gastronomy, Basque Culinary Center, Nafarroa Hiribidea 9, Donostia-San Sebastian, 20013, Spain; Faculty of Gastronomic Sciences, Basque Culinary Center, Mondragon Unibertsitatea, Paseo Juan Avelino Barriola 101, Donostia-San Sebastian, 20009, Spain; Department of Food Storage and Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Str., Wrocław, 51-630, Poland

作者Georgia Browne; Lisa Glover; Gillian Brooks; Fatima Wang; Balazs Bajka; Peter Ellis; Graeme Collie; Eric Cui Wu; Fiona Lavelle; Rachel Gibson

作者单位Department of Nutritional Sciences, King's College London, Waterloo Campus, Stamford Street, London, SE1 9NH, UK; King's Business School, King's College London, Bush House, 30 Aldwych, London, WC2B 4BG, UK; Department of Biochemistry, King's College London, Guy's Campus, Great Maze Pond, London, SE1 1UL, UK; King's Food, King's College London, Strand Campus, Strand, London, WC2R 2LS, UK

作者Yu Wang; Jiaxue Wang; Xiao Wang

作者单位Faculty of Geography, Yunnan Normal University, Kunming, Yunnan, 650500, China; Teaching and Experimentation Base & Innovation Service Center for Geographic Information Technology, Wenshan University, Wenshan, 663000, China

作者Michael Kempf

作者单位Department of Geography, University of Cambridge, Cambridge, UK

作者Cihat Güner; Yusuf Çakmakçı; Hakan Başdoğan

作者单位Erişler Gıda R&D Center, Department of Food Research and Development, Istanbul, Türkiye

作者Beyza Nur Uludağ; Meral Yilmaz

作者单位School of Tourism and Hotel, Management, Gastronomy and Culinary Arts, Agri İbrahim Cecen University, Agri, Turkey; Faculty of Tourism, Gastronomy and Culinary Arts, Sivas Cumhuriyet University, Sivas, Turkey

作者Amanda Gobeti Barro; Guilherme Agostinis Ferreira; Daniela Kaizer Terto; Natalia Nami Ogawa; Sandra Maria Simonelli; Gregori Rovadoscki; Marcelo Coutinho; Ana Maria Bridi

作者单位Postgraduate Program in Animal Science, Londrina State University, Londrina, Paraná, Brazil; Brazil Beef Quality Ltda., Piracicaba, São Paulo, Brazil; Laboratory of Agrifood Research and Innovation, Graduate Program in Animal Science, School of Medicine and Life Sciences, Pontifícia Universidade Católica do Paraná, Curitiba, Paraná, Brazil

作者Qian Janice Wang; Hannele Suvanto; Anu Hopia

作者单位Department of Food Science, University of Copenhagen, Frederiksberg, Denmark; Ruralia Institute, University of Helsinki, Helsinki, Finland; Nutrition and Food Research Center, University of Turku, Turku, Finland