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Authors
Ahmad, Ishtiaq https://orcid.org/0000-0002-8677-7261
Xiong, Zhouyi
Hanguo, Xiong
Khalid, Nauman
Khan, Rao Sanaullah
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Funding
Funding for this research was provided by:
Natural Science Foundation of Hubei Province (2018CFB269)
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Article History
Revised: 3 February 2021
Accepted: 23 February 2021
First Online: 8 May 2021
Declarations
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: The authors declare no conflict of interest.
: We hereby confirm that all authors have read and approved the revise version of the manuscript and agreed with its submission to Journal of Food Science and Technology. We confirm that this research article is not been submitted or considered in any other journal.
