作者：
Sedha, Sapna [1]
;
Lee, Hoomin [2]
;
Singh, Siddhartha [3]
;
Kumar, Sunil [4]
;
Jain, Subodh [5]
;
Ahmad, Ajaz [6]
;
Bin Jardan, Yousef A. [7]
;
Sonwal, Sonam [8]
;
Shukla, Shruti [9]
;
Simal-Gandara, Jesus ;
Xiao, Jianbo ;
Huh, Yun Suk ;
Han, Young-Kyu ;
Bajpai, Vivek K.
作者单位：
Dr Hari Singh Gour Vishwavidyalaya, Dept Biotechnol, Sagar 470003, MP, India
[1]
King Saud Univ, Coll Pharm, Dept Pharmaceut, Riyadh 11451, Saudi Arabia
[2]
Natl Inst Food Technol Entrepreneurship & Managem, Dept Food Sci & Technol, Sonipat 131028, Haryana
[3]
King Saud Univ, Coll Pharm, Dept Clin Pharm, Riyadh 11451, Saudi Arabia
[4]
Natl Inst Occupat Hlth ICMR, Ahmadabad 380016, Gujarat, India
[5]
Dongguk Univ, Dept Energy & Mat Engn, 30 Pildong Ro 1 Gil, Seoul 04620, South Korea
[6]
Inha Univ, NanoBio High Tech Mat Res Ctr, Dept Biol Engn, 100 Inha Ro, Incheon 22212, South Korea
[7]
Govt Girls PG Coll Excellence, Sagar 470002, MP, India
[8]
Univ Vigo, Fac Food Sci & Technol, Dept Analyt Chem & Food Sci, Nutr & Bromatol Grp, Ourense Campus
[9]
发布时间
2021-07-21
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