| Authors: |
Dai J; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China., Zhang C; School of International education, Nanjing Institute of Technology, Nanjing 211167, China., Bai M; Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base of MOST, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China., Aziz T; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China., Alharbi NK; Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia., Alshehri F; Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia., Shami A; Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia., Alhodieb FS; Department of Basic Health Sciences, College of Applied Medical Sciences, Qassim University, Buraydah 51452, Saudi Arabia., Alsanie SA; Department of Basic Health Sciences, College of Applied Medical Sciences, Qassim University, Buraydah 51452, Saudi Arabia; Department of Clinical Nutrition, Medical City, Qassim University, Buraydah 51452, Saudi Arabia., Alblaji M; Department of Basic Health Sciences, College of Applied Medical Sciences, Qassim University, Buraydah 51452, Saudi Arabia., Cui H; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China. Electronic address: cuihaiying@ujs.edu.cn. |
