作者单位：
Laboratory of Physiology of Nutrition and Food Safety, Department of Biology, Faculty of Natural and Life Sciences, University Oran 1 Ahmed Ben Bella, Oran 31000, Algeria.;Higher School of Agronomy, Mostaganem 27000, Algeria.
[1]
Higher School of Agronomy, Mostaganem 27000, Algeria.;Laboratory of Biotechnology Applied to Agriculture and Environmental Preservation, Mostaganem 27000, Algeria.
[2]
Public Establishment Specializing in Pediatric Oncology, Oran 31000, Algeria.
[3]
Department of Biology, Faculty of Natural and Life Sciences and Earth Sciences, University of Ghardaia, Ghardaïa 47000, Algeria.;Microbial Systems Biology Laboratory, Kouba Higher Normal School, Algiers 16000, Algeria.
[4]
Laboratory of Physiology of Nutrition and Food Safety, Department of Biology, Faculty of Natural and Life Sciences, University Oran 1 Ahmed Ben Bella, Oran 31000, Algeria.;Higher School of Biological Sciences of Oran, Oran 31000, Algeria.
[5]
Laboratory of Physiology of Nutrition and Food Safety, Department of Biology, Faculty of Natural and Life Sciences, University Oran 1 Ahmed Ben Bella, Oran 31000, Algeria.
[6]
DOI
10.3390/foods13233880
PMID
39682951
发布时间
2025-01-04
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