作者单位：
Student Research Committee, Kermanshah University of Medical Sciences, Kermanshah, Iran.
[1]
Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
[2]
Department of Nutrition, School of Health & Nutrition Sciences, Yasuj University of Medical Sciences, Yasuj, Iran. Electronic address: mtavassoli2006@gmail.com.
[3]
Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran.
[4]
Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
[5]
College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
[6]
Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran. Electronic address: smjafari@gau.ac.ir.
[7]
DOI
10.1016/j.foodchem.2024.142204
PMID
39591777
发布时间
2024-12-20
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