| Authors: |
Na Y; School of Agriculture and Food Sustainability, The University of Queensland, Brisbane, QLD, 4072, Australia; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China., Liu K; School of Agriculture and Food Sustainability, The University of Queensland, Brisbane, QLD, 4072, Australia., Oguzlu H; School of Chemical Engineering, University of Queensland, Brisbane, QLD, 4072, Australia., Liu H; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China., Chen Y; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China., Weng Y; School of Agriculture and Food Sustainability, The University of Queensland, Brisbane, QLD, 4072, Australia. Electronic address: y.weng@uq.edu.au., Baldelli A; School of Agriculture and Food Sustainability, The University of Queensland, Brisbane, QLD, 4072, Australia; The Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD, 4072, Australia. Electronic address: a.baldelli@uq.edu.au. |
