Authors
Imen Laib
Department of Natural and Life Sciences, Faculty of Sciences, University August 20, Algeria
BIOQUAL Laboratory, Institute of Nutrition, Food and Agri-Food Technologies (I.N.A.T.A.A.), University of Frères Mentouri-Constantine 1, Constantine, Algeria
Farida Kehal
BIOQUAL Laboratory, Institute of Nutrition, Food and Agri-Food Technologies (I.N.A.T.A.A.), University of Frères Mentouri-Constantine 1, Constantine, Algeria
Nour Elyakine Haddad
BIOQUAL Laboratory, Institute of Nutrition, Food and Agri-Food Technologies (I.N.A.T.A.A.), University of Frères Mentouri-Constantine 1, Constantine, Algeria
Taous Boudjemia
BIOQUAL Laboratory, Institute of Nutrition, Food and Agri-Food Technologies (I.N.A.T.A.A.), University of Frères Mentouri-Constantine 1, Constantine, Algeria
Malika Barkat
BIOQUAL Laboratory, Institute of Nutrition, Food and Agri-Food Technologies (I.N.A.T.A.A.), University of Frères Mentouri-Constantine 1, Constantine, Algeria