作者：
Bindu,Naik [1]
;
Vijay,Kumar [2]
;
S K,Goyal [3]
;
Abhishek,Dutt Tripathi [4]
;
Sadhna,Mishra [5]
;
Per Erik,Joakim Saris [6]
;
Akhilesh,Kumar [2]
;
Sheikh,Rizwanuddin [1]
;
Vivek,Kumar [2]
;
Sarvesh,Rustagi [7]
作者单位：
Department of Food Science and Technology, Graphic Era (Deemed to be University), Uttarakhand, India.
[1]
Himalayan School of Biosciences, Swami Rama Himalayan University, Dehradun, India.
[2]
Department of Agricultural Engineering, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India.
[3]
Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India.
[4]
Faculty of Agricultural Sciences, GLA University, Mathura, India.
[5]
Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland.
[6]
Department of Food Technology, UCLAS, Uttaranchal University, Dehradun, India.
[7]
DOI
10.3389/fbioe.2023.1139611
PMID
37449089
发布时间
2023-07-18
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