【2017】

Ying Zou1,2, Waleed Aboshora1,3,4, Jing Li2,3, Tiancun Xiao5 and Lianfu Zhang1,2,3

1 State Key Laboratory of Food Science and Technology, Jiangnan University
2 School of Food Science and Technology, Jiangnan University
3 National Engineering Research Center for Functional Food, Jiangnan University
4 Department of Food Processing Engineering, Faculty of Engineering, University of Al-Imam Almahdi
5 Chemistry Department, Oxford University

PHYTOTHERAPY RESEARCH (2017), DOI: 10.1002/ptr.5838