作者：
Azizi-Lalabadi, Maryam [1]
;
Ehsani, Ali [2]
;
Alizadeh-Sani, Mahmood [3,4]
;
Khezerlou, Arezou [5,6]
;
Mirzanajafi-Zanjani, Mina [3]
;
Divband, Baharak [7]
;
Zolfaghari, Hajar ;
Bagheri, Vahid
作者单位：
Univ Tabriz, Fac Agr, Dept Food Sci & Technol, POB 51666-16471, Tabriz, Iran
[1]
Univ Tehran Med Sci, Sch Publ Hlth, Environm Hlth Dept, Food Safety & Hyg Div, Tehran, Iran
[2]
Tabriz Univ Med Sci, Fac Nutr & Food Sci, Dept Food Sci & Technol, Tabriz, Iran
[3]
Kermanshah Univ Med Sci, RCEDH, Kermanshah, Iran
[4]
Tabriz Univ Med Sci, Fac Nutr & Food Sci, Nutr Res Ctr, Dept Food Sci & Technol, Tabriz, Iran
[5]
Tabriz Univ Med Sci, Food & Drug Safety Res Ctr, Tabriz, Iran
[6]
Univ Tabriz, Fac Chem, Inorgan Chem Dept, Tabriz 51664, Iran
[7]
发布时间
2020-07-31
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