| Authors: |
Zareef M; School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 213013, PR China. Electronic address: zareef@ujs.edu.cn., Arslan M; School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 213013, PR China., Ahmad W; College of Food and Biological Engineering, Jimei University, Xiamen, PR China., Hassan MM; College of Food and Biological Engineering, Jimei University, Xiamen, PR China., Shoaib M; School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 213013, PR China., Ouyang Q; School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 213013, PR China., Li H; School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 213013, PR China., Hashim MM; Institute of Food Science and Nutrition, Gomal University, D. I Khan, Pakistan., Javaria S; Institute of Food Science and Nutrition, Gomal University, D. I Khan, Pakistan., Chen Q; School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 213013, PR China; College of Food and Biological Engineering, Jimei University, Xiamen, PR China. Electronic address: qschen@ujs.edu.cn. |
