%0 Journal Article
%A Rezvani Aghdam, A., Aleomrani nezhad, S. M. H., Khazaei, J.
%T The Assessment of Temperature and Sample Size on Color
Variations, Pirovic Acid and Allicin in Local Shushtar
Garlic after Drying
%J Journal of Food Technology and Nutrition
%V 13
%N 2
%P 99-107
%D 2016
%R 
%U https://sanad.iau.ir/fa/Article/832677