作者：
Chella Perumal,Palanisamy [1]
;
Bo,Cui [1]
;
Hongxia,Zhang [1]
;
Mani,Panagal [2]
;
Sivagurunathan,Paramasivam [3]
;
Uma,Chinnaiyan [3]
;
Selvaraj,Jeyaraman [4]
;
Karthigeyan,Murugesan [5]
;
Mauricio,Rostagno [6]
;
Vijayakumar,Sekar [7]
;
Srinivasa Prabhu,Natarajan [8]
作者单位：
State Key Laboratory of Biobased Material and Green Papermaking, College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Science Jinan 250353, China.
[1]
Department of Biotechnology, Annai College of Arts and Science Kovilacheri, Tamil Nadu, India.
[2]
Department of Microbiology, Faculty of Science, Annamalai University Tamil Nadu, India.
[3]
Department of Biochemistry, Saveetha University Chennai, Tamil Nadu, India.
[4]
Department of Biotechnology, Arumugam Pillai SeethaiAmmal College Tamil Nadu, India.
[5]
Laboratory of Functional Properties in Foods, School of Applied Sciences, University of Campinas Limeria, Sao Paulo, Brazil.
[6]
Marine College, Shandong University Weihai 264209, China.
[7]
Department of Biotechnology, Bharathidasan University Tamil Nadu, India.
[8]
PMID
34094656
发布时间
2021-06-08
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