Yan, Fang
Cui, Heping
Zhang, Qiang
Hayat, Khizar
Yu, Jingyang
Hussain, Shahzad
Tahir, Muhammad Usman
Zhang, Xiaoming http://orcid.org/0000-0002-1673-6026
Ho, Chi-Tang
Funding for this research was provided by:
the National Key R&D Program of China (2017YFD0400105)
the National first-class discipline program of Food Science and Technology (JUFSTR20180204)
Deanship of Scientific Research, King Saud University (RG-1440-020)
Article History
Received: 5 December 2020
Accepted: 18 March 2021
First Online: 27 March 2021
Declarations
:
: The authors declare no competing interest.