| Institution: | 1. College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou, 310015, PR China;2. Institute of Quality and Standard for Agriculture Products, Zhejiang Academy of Agricultural Science, Hangzhou, 310021, PR China;3. School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China;1. Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China;2. College of Agriculture and Biotechnology, China Agricultural University, No.2 Yuanmingyuan West Road, Haidian District, Beijing 100193, PR China;3. Ausnutria Hyproca Dairy Group BV, No.2 Wangwang East Road, Wangcheng District, Changsha 410200, PR China;1. Department of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, Qc G1V 0A6, Canada;2. School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario, Canada;3. Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Qc G1V 0A6, Canada |
