| Affiliation: | 1. Department of Food Science and Nutrition, Anyang University, Kyonggi-do, 430-714, South Korea;2. Department of Food Irradiation, Korea Atomic Energy Research Institute, Yusung, P.O. Box 105, Taejon, South Korea;1. Кamchatka State Technical University, 35 Kluchewskaya Street, Petropavlovsk-Кamchatskiy 683003, Russia;2. Donetsk National Technical University, 58 Artema Street, Donetsk 83001, Ukraine;3. Usinsk Brunch of Ukhtinsk State Technical University, 33 Neftyanik Street, Usinsk, Republic of Komi 169710, Russia;1. School of Physics and Electronics, Henan University, Kaifeng 475004, China;2. Institute for Computational Materials Science, Henan University, Kaifeng 475004, China;1. Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China;2. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, 100048, China;3. National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, China;4. Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization (Hubei Normal University), Huangshi, 435002, China;5. Ningbo Institute for Food Control, Ningbo, 315048, China;6. School of Marine Science, Ningbo University, Ningbo, 315211, China;7. Wuxi EL PONT Radiation Technology Co., Ltd, Wuxi 214151, China |
