| Authors: |
Muhammad AI; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Engineering Research Center of Flexible Intelligent Manufacturing for Food, Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, Zhejiang 314100, China; Department of Agricultural and Environmental Engineering, Bayero University, Kano, Nigeria., Atta-Delgado MX; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Engineering Research Center of Flexible Intelligent Manufacturing for Food, Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, Zhejiang 314100, China., Ji F; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Engineering Research Center of Flexible Intelligent Manufacturing for Food, Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, Zhejiang 314100, China., Keener KM; School of Engineering, University of Guelph, 50 Stone Rd E, Guelph, ON N1G 2W1, Canada., Ding T; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Engineering Research Center of Flexible Intelligent Manufacturing for Food, Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, Zhejiang 314100, China; Zhejiang Key Laboratory of Agri-food Resources and High-value Utilization, Zhejiang University, Hangzhou 310058, China., Liao X; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Engineering Research Center of Flexible Intelligent Manufacturing for Food, Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, Zhejiang 314100, China. Electronic address: xinyu_liao@zju.edu.cn. |
