作者单位：
School of Chemical Engineering and Advanced Materials, The University of Adelaide, Adelaide, SA 5005, Australia. namnghiep.tran@adelaide.edu.au.
[1]
Faculty of Chemical Engineering, Ho Chi Minh City University of Technology, Ho Chi Minh City, Vietnam.
[2]
School of Chemical Engineering, Can Tho University, Can Tho City, Vietnam.
[3]
Higher Polytechnic Engineering School, University of Lleida, Igualada (Barcelona), 08700, Spain.
[4]
Université de Strasbourg, CNRS, Institut Charles Sadron UPR 22, F-67000 Strasbourg, France.
[5]
Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, LE12 5RD, UK.
[6]
The University of Adelaide, North Terrace, Adelaide, South Australia, Australia.
[7]
Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
[8]
School of Engineering, University of Warwick, Library Rd, Coventry, UK.
[9]
DOI
10.1039/d1cs00465d
PMID
34515721
发布时间
2021-11-02
换一批
换一批
