1. Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan, China
2. Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
3. Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
4. Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
5. Institute for Advanced Study, Shenzhen University, Shenzhen, China
6. Functional Foods Research Group, University of Southern Queensland, Toowoomba, Queensland, Australia
7. Green Biotechnologies Research Centre of Excellence, University of Limpopo, Polokwane, Sovenga, South Africa
8. International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China