| Authors: |
Sunanta P; Research unit for Innovation in responsible Food production for consumption of the Future (RIFF), Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai, Thailand; Plant Bioactive Compound Laboratory (BAC), Faculty of Agriculture, Chiang Mai University, Chiang Mai, Thailand., Rose Sommano S; Plant Bioactive Compound Laboratory (BAC), Faculty of Agriculture, Chiang Mai University, Chiang Mai, Thailand., Luiten CA; The Ferrier Research Institute, Victoria University of Wellington, 69 Gracefield Road, Lower Hutt 5010, New Zealand., Ghofrani M; The Ferrier Research Institute, Victoria University of Wellington, 69 Gracefield Road, Lower Hutt 5010, New Zealand., Sims IM; The Ferrier Research Institute, Victoria University of Wellington, 69 Gracefield Road, Lower Hutt 5010, New Zealand., Bell TJ; The Ferrier Research Institute, Victoria University of Wellington, 69 Gracefield Road, Lower Hutt 5010, New Zealand., Carnachan SM; The Ferrier Research Institute, Victoria University of Wellington, 69 Gracefield Road, Lower Hutt 5010, New Zealand., Hinkley SFR; The Ferrier Research Institute, Victoria University of Wellington, 69 Gracefield Road, Lower Hutt 5010, New Zealand., Kontogiorgos V; Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, Canada. Electronic address: v.kontogiorgos@ubc.ca. |
