作者：
Alyson,Mitchell [1]
;
Changqing,Wu [2]
;
Hyang Sook,Chun [3]
;
Jonathan,Beauchamp [4]
;
Lauren,Jackson [5]
;
Liangli Lucy,Yu [6]
;
Linshu,Liu [7]
;
Majher,Sarker [7]
;
Mike,Appell [8]
;
Sarah,Leibowitz [9]
;
Susan,Ebeler [1]
;
Tony,Shao [10]
;
Xiaohua,He [11]
;
Xuetong,Fan [7]
;
Youngmok,Kim [12]
作者单位：
Department of Food Science and Technology, University of California, Davis, Davis, California 95616, United States.
[1]
Department of Animal & Food Science, University of Delaware, Newark, Delaware 19716, United States.
[2]
School of Food Science and Technology, Chung-Ang University, Ansung, Gyounggi 456-756, Republic of Korea.
[3]
Department of Sensory Analytics, Fraunhofer Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany.
[4]
National Center for Food Safety and Technology (NCFST), United States Food and Drug Administration, Summit-Argo, Illinois 60501, United States.
[5]
Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States.
[6]
Eastern Regional Research Center, Agricultural Research Service (ARS), United States Department of Agriculture (USDA), Wyndmoor, Pennsylvania 19038, United States.
[7]
Mycotoxin Prevention and Applied Microbiology Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service (ARS), United States Department of Agriculture (USDA), Peoria, Illinois 61604, United States.
[8]
DeLaval, Incorporated, Kansas City, Missouri 64153, United States.
[9]
PepsiCo, Incorporated, Plano, Texas 75024, United States.
[10]
Western Regional Research Center, Agricultural Research Service (ARS), United States Department of Agriculture (USDA), Albany, California 94710, United States.
[11]
Finlays, The Analytical and Research Centre (ARC), North Kingstown, Rhode Island 02852, United States.
[12]
DOI
10.1021/acs.jafc.1c00848
PMID
34784718
发布时间
2021-11-18
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