| Authors: |
Dai J; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, 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., Alshehri F; Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia., Alharbi NK; 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., Al-Joufi FA; Department of Pharmacology, College of Pharmacy, Jouf University, 72341 Aljouf, Saudi Arabia., Cui H; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China. Electronic address: cuihaiying@ujs.edu.cn., Lin L; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China. Electronic address: linl@ujs.edu.cn. |
