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easat-9469	creativecommons.org	https://creativecommons.org/licenses/by/4.0/)
easat-9469	creativecommons.org	https://creativecommons.org/licenses/by/4.0
easat-9469	doi.org	https://doi.org/10.1155/2016/3012462
easat-9469	doi.org	https://doi.org/10.1016/j.ijbiomac.2022.07.241
easat-9469	doi.org	https://doi.org/10.3390/ijms232214108
easat-9469	doi.org	https://doi.org/10.1021/acs.chemrestox.6b00256
easat-9469	doi.org	https://doi.org/10.1016/j.fbio.2020.100751
easat-9469	doi.org	https://doi.org/10.1186/s13065-018-0466-6
easat-9469	doi.org	https://doi.org/10.1016/j.ibiod.2016.07.006
easat-9469	doi.org	https://doi.org/10.1155/2022/4205823
easat-9469	doi.org	https://doi.org/10.1016/j.foodcont.2018.02.044
easat-9469	doi.org	https://doi.org/10.1155/2016/3012462
easat-9469	doi.org	https://doi.org/10.1016/j.ijbiomac.2022.07.241
easat-9469	doi.org	https://doi.org/10.3390/ijms232214108
easat-9469	doi.org	https://doi.org/10.1021/acs.chemrestox.6b00256
easat-9469	doi.org	https://doi.org/10.1016/j.fbio.2020.100751
easat-9469	doi.org	https://doi.org/10.1186/s13065-018-0466-6
easat-9469	doi.org	https://doi.org/10.1016/j.ibiod.2016.07.006
easat-9469	doi.org	https://doi.org/10.1155/2022/4205823
easat-9469	doi.org	https://doi.org/10.1016/j.foodcont.2018.02.044