| Institution: | 1. Royal Agricultural University, Stroud Road, Cirencester GL7 6JS, UK;2. UWS School of Business and Enterprise, Dumfries, UK;3. International Institute of Nutritional Sciences and Applied Food Safety Studies, School of Sport and Wellbeing, University of Central Lancashire, Preston PR1 2HE, UK;1. Économie Publique, INRA, Université Paris-Saclay, F-78850 Grignon, France;2. INRA, UMR1324 Centre des Sciences du Goût et de l’Alimentation, Dijon, France;1. School of Textile, Tianjin Polytechnic University, Tianjin 300387, PR China;2. School of Materials Science and Engineering, Tianjin Polytechnic University, Tianjin 300387, PR China;3. State Key Laboratory of Separation Membranes and Membrane Processes, Tianjin Polytechnic University, Tianjin 300387, PR China;1. LICOS Centre for Institutions and Economic Performance and Department of Economics, University of Leuven, 6 Waaistraat, 3000 Leuven, Belgium;2. Centre for Food Security and the Environment Stanford University, 473 Via Ortega, Stanford, 94305-4205 CA, USA;3. European Bank for Reconstruction and Development, 1 Exchange Square, London EC2A 2JN, United Kingdom |
