| Authors: |
Manzoor MF; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, School of Food Science and Engineering, Foshan University, Foshan, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China. Electronic address: faisaluos26@gmail.com., Waseem M; College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China., Diana T; Department of Technology and Organization of Public Catering, Institute of Sport Tourism and Service, South Ural State University, Chelyabinsk, Russian Federation., Walayat N; College of Tea Science and Tea Culture, Zhejiang Agriculture and Forestry University, Hangzhou, China., Abduvalievna TZ; Department of Technology and Organization of Public Catering, Institute of Sport Tourism and Service, South Ural State University, Chelyabinsk, Russian Federation., Aadil RM; National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan., Hussain S; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh, Saudi Arabia., Ahmed Z; School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan., Ali M; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, School of Food Science and Engineering, Foshan University, Foshan, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China., Zeng XA; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, School of Food Science and Engineering, Foshan University, Foshan, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China. Electronic address: xazeng@scut.edu.cn., Aït-Kaddour A; Université Clermont Auvergne, INRAE, VetAgro Sup, UMRF, 63370 Lempdes, France. Electronic address: abderrahmane.aitkaddour@vetagro-sup.fr. |
