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Emirates Journal of Food and Agriculture 35(5): 468-480
doi: 10.9755/ejfa.2023.v35.i5.3091
Received: 09 Sep 2022 | Approved: 10 Feb 2023 | Published: 25 May 2023
This article is part of:
Emirates Journal of Food and Agriculture 35(5)
Authors
Cheng Ruiwen
School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China, China
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Wang Fuqiang
School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China, China
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Xu Yiren
School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China, China
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Wei Lai
School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China, China
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Ma Jinghao
School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China, China
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Gao Peng
School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China, China
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Yang Ran
School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China, China
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Liu Xiaoyan
School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China, China
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Fan Guangsen
School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China, China
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Conflict of interest
The authors have declared that no competing interests exist.
This is an open access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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