[1]
Ahmed Hassan Mousa, Department of Food and Dairy Science and Technology, Faculty of Environmental Agricultural Science, Arish University, El Arish, Egypt; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China.
[2]
Gang Wang, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China; International Joint Research Center for Probiotics & Gut Health, School of Food Science and Technology, Jiangnan University, Wuxi, China; Institute of Food Biotechnology (Yangzhou), Jiangnan University, Yangzhou, China.
[3]
Hao Zhang, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China; International Joint Research Center for Probiotics & Gut Health, School of Food Science and Technology, Jiangnan University, Wuxi, China; National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, China; Institute of Food Biotechnology (Yangzhou), Jiangnan University, Yangzhou, China.
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