| Authors: |
Ke W; China-Malaysia Belt and Road Joint Laboratory on Oil Processing and Safety, Jinan University, Guangzhou, Guangdong 510632, China; Department of Food Science and Engineering, College of Life Science and Technology, Jinan University, Guangzhou, Guangdong 510632, China., Liu HT; China-Malaysia Belt and Road Joint Laboratory on Oil Processing and Safety, Jinan University, Guangzhou, Guangdong 510632, China; Department of Food Science and Engineering, College of Life Science and Technology, Jinan University, Guangzhou, Guangdong 510632, China., Ye Y; China-Malaysia Belt and Road Joint Laboratory on Oil Processing and Safety, Jinan University, Guangzhou, Guangdong 510632, China; Department of Food Science and Engineering, College of Life Science and Technology, Jinan University, Guangzhou, Guangdong 510632, China., Lee YY; School of Science, Monash University Malaysia, Bandar Sunway 47500, Selangor, Malaysia., Tan CP; Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, UPM, Serdang, Selangor 43400, Malaysia., Xu M; Key Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, China., Wang Y; China-Malaysia Belt and Road Joint Laboratory on Oil Processing and Safety, Jinan University, Guangzhou, Guangdong 510632, China; Department of Food Science and Engineering, College of Life Science and Technology, Jinan University, Guangzhou, Guangdong 510632, China., Zhang Z; China-Malaysia Belt and Road Joint Laboratory on Oil Processing and Safety, Jinan University, Guangzhou, Guangdong 510632, China; Department of Food Science and Engineering, College of Life Science and Technology, Jinan University, Guangzhou, Guangdong 510632, China. Electronic address: zhangzhen@jnu.edu.cn. |
