| Institution: | 1. Department of Chemical-Biotechnology Engineering, Kermanshah Branch, Islamic Azad University, Kermanshah, Iran;2. Chemical Engineering Department, Engineering Faculty, Razi University, Kermanshah, Iran;3. Research Center of Oils and Fats, Kermanshah University of Medical Science, Kermanshah, Iran;1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, People''s Republic of China;2. Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, People''s Republic of China;1. College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China;2. Key Laboratory of Forest Genetics & Biotechnology, MED, Nanjing 210037, China;1. Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, Zaragoza, Spain;2. Department of Food Research, Universidad Autónoma de Coahuila, Saltillo, Mexico;3. Department of Chemical Engineering, Universidad Autónoma de Coahuila, Saltillo, Mexico;1. Deep Processing Technology Key Laboratory of Zhejiang Province Animal Protein Food, School of Marine Sciences, Ningbo University, Ningbo 315211, Zhejiang Province, PR China;2. Zhejiang Provincial Key Laboratory of Food Biotechnology, Institute of Bioengineering, Hangzhou Wahaha Group Co., Ltd., Hangzhou 310018, Zhejiang Province, PR China;3. Shandong Academy of Agricultural Machinery Sciences, Jinan 250100, PR China;1. Division Functional Interface Engineering, Department of Biological Functions Engineering, Kyushu Institute of Technology, Kitakyushu Science and Research Park, Kitakyushu, Fukuoka, 808-0196, Japan;2. Research Center for Advanced Eco-fitting Technology, Kyushu Institute of Technology, Kitakyushu Science and Research Park, Fukuoka, 808-0196, Japan;3. Advanced Catalytic Transformation Program for Carbon Utilization (ACT-C), Japan Science and Technology Agency (JST), Tokyo, 102-0076, Japan;1. University of Tehran, Faculty of New Sciences and Technologies, Department of Life Science Engineering, P.O. Box: 14395-1561, Islamic Republic of Iran;2. University of Tehran, MEMS and NEMS Laboratory, Faculty of New Sciences and Technologies, Islamic Republic of Iran;3. Lodz University of Technology, Faculty of Process and Environmental Engineering, Department of Bioprocess Engineering, ul. Wolczanska 213, 90-924, Lodz, Poland |
