Niazi, Sobia
Khan, Imran Mahmood
Yu, Ye
Pasha, Imran
Shoaib, Muhammad
Mohsin, Ali
Mushtaq, Bilal Sajid
Akhtar, Wasim
Wang, Zhouping
Funding for this research was provided by:
National Natural Science Foundation of China (31871881)
Zhangjiagang Science and Technology Support plan (ZKS 1803)
Jiangsu Science and Technology Department (CX(18)2025)
S&T Support Program of Jiangsu Province (BE2017623)
National First-class Discipline Program of Food Science and Technology (JUFSTR20180303)
Article History
Received: 27 December 2018
Accepted: 2 June 2019
First Online: 24 July 2019
Compliance with ethical standards
: The author(s) declare that they have no competing interests.