| Authors: |
Abd-Alrahman AM; Department Food Science and Technology, Faculty of Home Economics, Al-Azhar University, Tanta, Egypt., Ramadan MM; Department Chemistry of Flavor and Aroma, Food Industry and Nutrition, National Research Centre, Cairo, Egypt., Maraay MF; Microbial Chemistry, National Research Center, Cairo, Egypt., Salem R; Department Food Science and Technology, Faculty of Home Economics, Al-Azhar University, Tanta, Egypt., Saleh FM; Department Food Science and Technology, Faculty of Home Economics, Al-Azhar University, Tanta, Egypt., Hashim MA; International Research Centre 'Biotechnologies of the Third Millennium,' Faculty of Biotechnologies (BioTech), ITMO University, Saint Petersburg, Russia.; Agricultural Research Center, Food Technology Research Institute, Giza, Egypt.; Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland., Zhernyakova A; International Research Centre 'Biotechnologies of the Third Millennium,' Faculty of Biotechnologies (BioTech), ITMO University, Saint Petersburg, Russia., El-Messery TM; International Research Centre 'Biotechnologies of the Third Millennium,' Faculty of Biotechnologies (BioTech), ITMO University, Saint Petersburg, Russia. |
