| Institution: | 1. College of Plant Protection, Nanjing Agricultural University, Nanjing, 210095, China;2. Institute of Plant Protection, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, China;3. Key Laboratory of Food Safety Evaluation, MOA, Nanjing, 210014, China;1. School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, Qld 4072, Australia;2. Department of Chemistry, Federal Urdu University of Arts, Science & Technology, Gulshan-e-Iqbal, Karachi 75300, Pakistan;1. Food and Health Programme, Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, UK;2. RIKILT-Institute of Food Safety, Wageningen, The Netherlands;3. Nestle Research Center, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland;4. School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK;1. Lab of Plant Pathology, Faculty of Agriculture, Forestry and Natural Environment, School of Agriculture, 54124 Thessaloniki, Greece;2. Instituto Valenciano de Investigaciones Agrarias (IVIA), Plant Protection and Biotechnology Center, 46113 Moncada, Valencia, Spain;3. Faculty of Agriculture & Food Technology, Technological Education Institute of Crete, 71 004 Heraklion, Crete, Greece;4. UMR 1332 Biologie du Fruit et Pathologie, INRA, CS20032, F-33882 Villenave d’Ornon cedex, France;5. UMR 1332 Biologie du Fruit et Pathologie, Université de Bordeaux, CS20032, F-33882 Villenave d’Ornon cedex, France;6. Institute of Viticulture of Heraklion, Hellenic Agricultural Organization-Demeter, 71 307 Heraklion, Crete, Greece |
