作者单位：
Department of Pharmacy, Faculty of Pharmacy, Hasanuddin University, Tamalanrea, Makassar 90245, Indonesia.
[1]
Research Center for Food Technology and Processing (PRTPP), National Research and Innovation Agency (BRIN), Yogyakarta 55861, Indonesia.
[2]
Department of Pharmaceutical Science and Technology, Faculty of Pharmacy, Hasanuddin University, Tamalanrea, Makassar 90245, Indonesia.
[3]
Sekolah Tinggi Ilmu Farmasi Makassar, Makassar 90242, Indonesia.
[4]
Department of Veterinary Sciences and Animal Husbandry, Amrita School of Agricultural Sciences, Amrita Vishwa Vidyapeetham University, Coimbatore 642109, India.
[5]
Department of Pathology and Laboratory Medicine, Warren Alpert Medical School & Legorreta Cancer Center, Brown University, Providence, RI 02912, USA.
[6]
Department of Pharmacy, Faculty of Allied Health Sciences, Daffodil International University, Dhaka 1207, Bangladesh.
[7]
Department of Pharmacy, BGC Trust University Bangladesh, Chittagong 4381, Bangladesh.
[8]
Universidade de Vigo, Nutrition and Bromatology Group, Analytical Chemistry and Food Science Department, Faculty of Science, E32004 Ourense, Spain.
[9]
DOI
10.1016/j.heliyon.2023.e16919
PMID
37346355
发布时间
2023-07-01
换一批
换一批
