| Institution: | 1. Department of Food Science, Faculty of Applied Life Science, Nippon Veterinary and Life Science University, 1-7-1 Kyonancho, Musashino-shi, Tokyo 180-8602, Japan;2. Osaka Head Office, Kaneka Co., 2-3-8 Nakanoshima, Kita-ku, Osaka 530-8288, Japan;1. College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing 100083, PR China;2. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, PR China;1. Discipline of Inorganic Materials and Catalysis, Central Salt and Marine Chemicals Research Institute (CSIR-CSMCRI), G.B. Marg, Bhavnagar-364 002, Gujarat, India;2. Academy of Scientific and Innovative Research (AcSIR), Council of Scientific and Industrial Research (CSIR), Anusandhan Bhawan, New Delhi-110 001, India;1. Key Laboratory of Life-Organic Analysis of Shandong Province, Qufu Normal University, Qufu, People’s Republic of China;2. Key Laboratory of Tibetan Medicine Research, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining, People’s Republic of China;3. College of Life Sciences, University of Chinese Academy of Sciences, Beijing, People’s Republic of China;4. College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Ocean University, Zhanjiang, People’s Republic of China |
