Subject Areas :

الهام امت محمدی ¹ , جواد فیضی ² , مجید خانی ³

1 - دانشجوی دکتری، گروه علوم و صنایع غذایی، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران.
2 - استادیار، گروه ایمنی و کنترل کیفیت مواد غذایی، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران.
3 - دانشجوی دکتری، گروه شیمی آلی، دانشکده علوم پایه، واحد مشهد، دانشگاه آزاد اسلامی، مشهد، ایران.

Received: 2018-10-13 Accepted : 2019-02-16 Published : 2021-06-22

Keywords:

References:

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