| Authors: |
Aziz T; Department of Food Science and Technology, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong, China.; School of Biomedical Engineering, Shenzhen University, Shenzhen, Guangdong, China.; Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China., Fizza C; Department of Food Science and Technology, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong, China.; School of Biomedical Engineering, Shenzhen University, Shenzhen, Guangdong, China., Zhao L; Department of Food Science and Technology, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong, China.; School of Biomedical Engineering, Shenzhen University, Shenzhen, Guangdong, China., Yang Z; Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China., Alahmari LA; Department of Community Health, College of Applied Medical Sciences, Northern Border University, Arar, Saudi Arabia., Alshehri F; Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia., Shami A; Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia., Mansouri OA; Department of Biological Sciences, Collage of Science, University of Jeddah, Jeddah, Saudi Arabia. |
