| Authors: |
Gomri MA; Laboratory of Biotechnology and Food Quality (BIOQUAL), University of Constantine1 Frères Mentouri (UC1FM), Road of Ain El Bey, 25000, Constantine, Algeria. gomrima@umc.edu.dz.; Institute of Nutrition, Food and Agri-Food Technologies (INATAA), University of Constantine1 Frères Mentouri (UC1FM), Constantine, Algeria. gomrima@umc.edu.dz., Bachtarzi N; Laboratory of Biotechnology and Food Quality (BIOQUAL), University of Constantine1 Frères Mentouri (UC1FM), Road of Ain El Bey, 25000, Constantine, Algeria.; Institute of Nutrition, Food and Agri-Food Technologies (INATAA), University of Constantine1 Frères Mentouri (UC1FM), Constantine, Algeria., Boulahlib CY; Laboratory of Biotechnology and Food Quality (BIOQUAL), University of Constantine1 Frères Mentouri (UC1FM), Road of Ain El Bey, 25000, Constantine, Algeria.; Institute of Nutrition, Food and Agri-Food Technologies (INATAA), University of Constantine1 Frères Mentouri (UC1FM), Constantine, Algeria., Bisson G; Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy., Comuzzi C; Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy., Marino M; Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy., Benmoussa A; Institute of Nutrition, Food and Agri-Food Technologies (INATAA), University of Constantine1 Frères Mentouri (UC1FM), Constantine, Algeria., Kharroub K; Laboratory of Biotechnology and Food Quality (BIOQUAL), University of Constantine1 Frères Mentouri (UC1FM), Road of Ain El Bey, 25000, Constantine, Algeria.; Institute of Nutrition, Food and Agri-Food Technologies (INATAA), University of Constantine1 Frères Mentouri (UC1FM), Constantine, Algeria. |
