| Institution: | 1. Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, PR China;2. College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China;3. National Engineering Research Center of Dairy for Maternal and Child Health, Beijing Sanyuan Foods Co., Ltd., Beijing, 100163, PR China;1. School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, Heilongjiang 150001, China;2. State Key Laboratory of Dairy Biotechnology, Dairy Research Institute of Bright Dairy & Food Co. Ltd., Shanghai 200436, China;3. School of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China;1. Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of PR China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China;2. Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China;1. Christian Doppler-Laboratory for Biotechnology of Glycerol, Muthgasse 18, 1190 Vienna, Austria;2. Department of Biotechnology, BOKU-VIBT University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna;3. ACIB Gmbh, Austrian Centre of Industrial Biotechnology, Muthgasse 11, 1190 Vienna, Austria;4. Department of Food Sciences and Technology, BOKU-VIBT University of Natural Resources and Life Sciences, Muthgasse 11, 1190 Vienna, Austria |
