| Authors: |
Ashiagbor K; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China., Jayan H; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China., Gao S; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China., Amaglo NK; Department of Horticulture, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana., Adade SYS; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China., El-Seedi HR; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China.; Department of Pharmaceutical Biosciences, Biomedical Centre, Uppsala University, Uppsala, Sweden., Khalifa SAM; Department of Pharmaceutical Biosciences, Biomedical Centre, Uppsala University, Uppsala, Sweden.; Psychiatry and Neurology Department, Capio Saint Göran's Hospital, Stockholm, Sweden., Zou X; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.; Department of Pharmaceutical Biosciences, Biomedical Centre, Uppsala University, Uppsala, Sweden., Guo Z; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.; China Light Industry Key Laboratory of Food Intelligent Detection & Processing, Jiangsu University, Zhenjiang, China. |
