| Authors: |
Bachtarzi N; Laboratory of Biotechnology and Food Quality (BIOQUAL), Institute of Nutrition, Food and Agri-Food Technologies (INATAA), University of Constantine, 1 Frères Mentouri (UC1FM), Road of Ain El Bey, 25000, Constantine, Algeria. bachtarzi.nadia@umc.edu.dz.; Institute of Nutrition, Food and Agri-Food Technologies (INATAA), University of Constantine, 1 Frères Mentouri (UC1FM), 7th kilometre, Road of Sétif, 25000, Constantine, Algeria. bachtarzi.nadia@umc.edu.dz., Gomri MA; Laboratory of Biotechnology and Food Quality (BIOQUAL), Institute of Nutrition, Food and Agri-Food Technologies (INATAA), University of Constantine, 1 Frères Mentouri (UC1FM), Road of Ain El Bey, 25000, Constantine, Algeria.; Institute of Nutrition, Food and Agri-Food Technologies (INATAA), University of Constantine, 1 Frères Mentouri (UC1FM), 7th kilometre, Road of Sétif, 25000, Constantine, Algeria., Bouziani AEY; Laboratory of Biotechnology and Food Quality (BIOQUAL), Institute of Nutrition, Food and Agri-Food Technologies (INATAA), University of Constantine, 1 Frères Mentouri (UC1FM), Road of Ain El Bey, 25000, Constantine, Algeria., Bisson G; Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, 33100, Udine, Italy., Comuzzi C; Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, 33100, Udine, Italy., Marino M; Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, 33100, Udine, Italy. |
