[1]
Kamal-Alahmad , State Key Laboratory of Food Science and Technology, Synergetic Innovation Centre of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, PR China; Department of Food Science and Technology, Faculty of Agriculture, University of Alfurat, Deir Ezzor, Syria.
[2]
Sameh A. Korma, State Key Laboratory of Food Science and Technology, Synergetic Innovation Centre of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, PR China; Department of Food Sciences, Faculty of Agriculture, Zagazig University, Zagazig, Egypt.
[3]
Abdelmoneim H. Ali, State Key Laboratory of Food Science and Technology, Synergetic Innovation Centre of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, PR China; Department of Food Sciences, Faculty of Agriculture, Zagazig University, Zagazig, Egypt.
[4]
Sherif M. Abed, State Key Laboratory of Food Science and Technology, Synergetic Innovation Centre of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, PR China; Food and Dairy Sciences and Technology Department, Faculty of Environmental Agricultural Science, Suez Canal University, El Arish, Egypt.
[5]
Md. Ramim Tanver Rahman, State Key Laboratory of Food Science and Technology, Synergetic Innovation Centre of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, PR China.
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