作者单位：
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.;National Key Laboratory of Agricultural Equipment Technology, Zhejiang University, Hangzhou 310058, China.;Agricultural Engineering Research Institute, Agricultural Research Center, Giza 12618, Egypt.
[1]
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
[2]
Department of Food and Dairy Sciences, Faculty of Agriculture, South Valley University, Qena 83523, Egypt.
[3]
Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University-Assiut Branch, Assiut 71524, Egypt.
[4]
Department of Agricultural Engineering, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt.
[5]
Department of Pharmacology & Toxicology, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia.
[6]
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.;National Key Laboratory of Agricultural Equipment Technology, Zhejiang University, Hangzhou 310058, China.
[7]
DOI
10.3390/foods13223563
PMID
39593980
发布时间
2024-11-28
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