| Authors: |
Zareef M; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 213013, PR China., Arslan M; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 213013, PR China., Hassan MM; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 213013, PR China., Ahmad W; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 213013, PR China., Li H; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 213013, PR China., Haruna SA; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 213013, PR China., Hashim MM; Institute of Food Science and Nutrition, Gomal University D.I Khan, Pakistan., Ouyang Q; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 213013, PR China. Electronic address: oyqyf@ujs.edu.cn., Chen Q; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 213013, PR China; College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China. Electronic address: qschen@ujs.edu.cn. |