作者：
Selorm,Yao-Say Solomon Adade [1]
;
Hao,Lin [2]
;
Hao,Jiang [3]
;
Suleiman A,Haruna [3]
;
Alberta,Osei Barimah [3]
;
Muhammad,Zareef [3]
;
Akwasi,Akomeah Agyekum [3]
;
Nana,Adwoa Nkuma Johnson [3]
;
Md,Mehedi Hassan [3]
;
Huanhuan,Li [4]
;
Quansheng,Chen [5]
作者单位：
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China; Department of Nutrition and Dietetics, Ho Teaching Hospital, Ho, Ghana.
[1]
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China. Electronic address: linhaolt794@163.com.
[2]
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
[3]
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China. Electronic address: jiona1044@ujs.edu.cn.
[4]
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China; College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China. Electronic address: qschen@ujs.edu.cn.
[5]
DOI
10.1016/j.foodchem.2022.132973
PMID
35447589
发布时间
2022-05-17
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