作者：
Muhammad,Shahbaz [1]
;
Nighat,Raza [1]
;
Mahad,Islam [1]
;
Muhammad,Imran [2]
;
Ishtiaque,Ahmad [3]
;
Arun,Meyyazhagan [4]
;
Karthika,Pushparaj [5]
;
Balamuralikrishnan,Balasubramanian [6]
;
Sungkwon,Park [7]
;
Kannan R R,Rengasamy [7]
;
Tanweer Aslam,Gondal [8]
;
Ahmed,El-Ghorab [9]
;
Mohamed A,Abdelgawad [10]
;
Mohammed M,Ghoneim [11]
;
Chunpeng,Wan [12]
作者单位：
Department of Food Science and Technology, MNS-University of Agriculture, Multan, Pakistan.
[1]
Department of Food Science and Technology, University of Narowal, Narowal, Pakistan.
[2]
Food, Nutrition and Lifestyle Unit, King Fahed Medical Research Center, Clinical Biochemistry Department, Faculty of Medicine, King Abdulaziz University, Jeddah, Saudi Arabia.
[3]
Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan.
[4]
Department of Life Science, CHRIST (Deemed to be University), Bengaluru, India.
[5]
Department of Zoology, School of Biosciences, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, India.
[6]
Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, South Korea.
[7]
Centre for Transdisciplinary Research, Department of Pharmacology, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences (SIMATS), Chennai, India.
[8]
School of Exercise and Nutrition, Faculty of Health, Deakin University, Victoria, Australia.
[9]
College of Science, Chemistry Department, Jouf University, Sakaka, Saudi Arabia.
[10]
Department of Pharmaceutical Chemistry, College of Pharmacy, Jouf University, Sakaka, Saudi Arabia.
[11]
Department of Pharmacy Practice, Faculty of Pharmacy, AlMaarefa University, Ad Diriyah, Saudi Arabia.
[12]
Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables, College of Agronomy, Jiangxi Agricultural University, Nanchang, PR China.
[13]
DOI
10.1080/10408398.2022.2071205
PMID
35549783
发布时间
2023-11-15
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