| Authors: |
Sun X; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, PR China., Scanlon MG; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada., Guillermic RM; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; Department of Physics and Astronomy, University of Manitoba, Winnipeg, MB R3T 2N2, Canada., Belev GS; Canadian Light Source Inc., 44 Innovation Boulevard, Saskatoon, SK S7N 2V3, Canada., Webb MA; Canadian Light Source Inc., 44 Innovation Boulevard, Saskatoon, SK S7N 2V3, Canada., Aritan S; Biomechanics Research Group, Faculty of Sports Sciences, Hacettepe University, Ankara, Turkey., Nickerson MT; Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada., Koksel F; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada. Electronic address: filiz.koksel@umanitoba.ca. |
