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afs-137722	doi.org	https://doi.org/10.1016/j.foodchem.2011.03.116
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afs-137722	doi.org	https://doi.org/10.1016/j.foodchem.2015.08.133
afs-137722	doi.org	https://doi.org/10.1016/j.foodres.2009.07.021
afs-137722	doi.org	https://doi.org/10.1016/j.foodres.2009.09.003
afs-137722	doi.org	https://doi.org/10.1016/j.foodhyd.2020.106319
afs-137722	doi.org	https://doi.org/10.1080/19476337.2017.1406536
afs-137722	doi.org	https://doi.org/10.1016%2fj.fochx.2023.100599
afs-137722	doi.org	https://doi.org/10.1016/j.fbp.2018.01.001
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afs-137722	doi.org	https://doi.org/10.1016/j.foodres.2020.109045
afs-137722	doi.org	https://doi.org/10.1016/j.foodres.2016.06.023
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afs-137722	doi.org	https://doi.org/10.1080/87559129.2016.1242135
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afs-137722	doi.org	https://doi.org/10.1080/10942912.2023.2251718
afs-137722	doi.org	https://doi.org/10.1128/aem.60.7.2627-2636.1994
afs-137722	doi.org	https://doi.org/10.1016/j.fbio.2022.101590
afs-137722	doi.org	https://doi.org/10.1016/j.bjm.2016.12.007
afs-137722	doi.org	https://doi.org/10.1205/096030898532124
afs-137722	doi.org	https://doi.org/10.1002/biot.201400569
afs-137722	doi.org	https://doi.org/10.1016/j.foodchem.2006.06.060
afs-137722	doi.org	https://doi.org/10.3390/molecules27165354
afs-137722	doi.org	https://doi.org/10.1016/j.foodchem.2007.08.047
afs-137722	doi.org	https://doi.org/10.1016/j.lwt.2021.111927
afs-137722	doi.org	https://doi.org/10.1186/s40643-023-00702-y
afs-137722	doi.org	https://doi.org/10.1016/j.foodres.2014.11.017
afs-137722	researchspace.ukzn.ac.za	http://researchspace.ukzn.ac.za/handle/10413/5055
afs-137722	doi.org	https://doi.org/10.1016/j.foodhyd.2020.105949
afs-137722	doi.org	https://doi.org/10.15406/jabb.2017.04.00094
afs-137722	hdl.handle.net	http://hdl.handle.net/20.500.12123/13759
afs-137722	doi.org	https://doi.org/10.1016/j.foodres.2016.08.042