| Authors: |
Aboshora W; 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China.; 3National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122 China.; Department of Food Processing Engineering, Faculty of Engineering and Technical Studies, University of El-Imam El-Mahdi, P. O. Box 209, Kosti, Sudan., Yu J; 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China.; 3National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122 China., Omar KA; 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China., Li Y; 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China.; 3National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122 China., Hassanin HAM; 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China., Navicha WB; 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China., Zhang L; 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China.; 2School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China.; 3National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122 China. |
