| Institution: | 1. School of Agricultural and Food Engineering, Shandong University of Technology, Zibo 255049, Shandong, People''s Republic of China;2. School of Agricultural Economics and Rural Development, Renmin University of China, Beijing 100872, People''s Republic of China;3. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People''s Republic of China;1. Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC), Avenida Agustín Escardino 7, 46980 Paterna, Valencia, Spain;2. Instituto Nacional de Investigación Agropecuaria (INIA), Camino a la Represa s/n Salto, Uruguay;3. Citrus Research International (CRI), Department of Horticultural Science, University of Stellenbosch, South Africa;1. Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China;2. USDA, ARS, U.S. Horticultural Research Laboratory, 2001 S. Rock Road, Ft. Pierce, FL, 34945, USA;3. University of Florida, IFAS, Horticultural Sciences Department, Gainesville, FL, 32601, USA;1. College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China;2. College of Food Science and Biotechnology, Henan University of Science and Technology, Luoyang 471023, China;3. College of Agriculture, Henan University of Science and Technology, Luoyang 471023, China;1. Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa (FCQB-UAS), Culiacán 80030, Mexico;2. Maestría en Ciencia y Tecnología de Alimentos, FCQB-UAS, Culiacán 80030, Mexico;3. Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional, Unidad Sinaloa, Guasave 81101, Mexico |
