| Institution: | 1. School of Food Science and Engineering, Hainan University, Haikou 570228, PR China;2. Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain;3. Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey;4. Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran;5. Food Industry Research Co., Gorgan, Iran;6. Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran;7. Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran;1. Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, (15551), United Arab Emirates;2. Department of Physics, College of Science, United Arab Emirates University, Al Ain, (15551), United Arab Emirates;1. Department of Thoracic Surgery, Renmin Hospital of Wuhan University, Wuhan 430060, Hubei Province, China;2. Department of Radiology, Renmin Hospital of Wuhan University, Wuhan 430060, Hubei Province, China |
