| Authors: |
Hu T; China-Malaysia Belt and Road Joint Laboratory on Oil Processing and Safety, Jinan University, Guangzhou 510632, China; Department of Food Science and Engineering, College of Life Science and Technology, Jinan University, Guangzhou 510632, China., Chen J; China-Malaysia Belt and Road Joint Laboratory on Oil Processing and Safety, Jinan University, Guangzhou 510632, China; Department of Critical Care Medicine, Shenzhen People's Hospital, The Second Clinical Medical College, Jinan University, Shenzhen 518020, China., Tan CP; Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, UPM Serdang, Selangor 43400, Malaysia., Wang Y; China-Malaysia Belt and Road Joint Laboratory on Oil Processing and Safety, Jinan University, Guangzhou 510632, China; Department of Food Science and Engineering, College of Life Science and Technology, Jinan University, Guangzhou 510632, China. Electronic address: twyong@jnu.edu.cn., Chen J; China-Malaysia Belt and Road Joint Laboratory on Oil Processing and Safety, Jinan University, Guangzhou 510632, China; Department of Food Science and Engineering, College of Life Science and Technology, Jinan University, Guangzhou 510632, China. Electronic address: chenj@jnu.edu.cn. |
