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合著作者
- Saeedeh Shojaee-AliabadiAssociated Professor at Shahid Beheshti University of Medical Sciences在 sbmu.ac.ir 的电子邮件经过验证
- Hedayat HosseiniProfessor of Food Science, Shahid Beheshti University of Medical Sciences在 sbmu.ac.ir 的电子邮件经过验证
- Leila MirmoghtadaieAssociate Professor of food science and technology, Shahid Beheshti University of Medical Science在 sbmu.ac.ir 的电子邮件经过验证
- Ramin KhaksarClear Labs Inc., Rutgers University在 clearlabs.com 的电子邮件经过验证
- Amir M. MortazavianAssociate Professor of Food Science and Technology在 ut.ac.ir 的电子邮件经过验证
- Abdorreza MohammadiProfessor, Department of Food Science and Technology, Shahid Beheshti University在 sbmu.ac.ir 的电子邮件经过验证
- Kianoush Khosravi-DaraniNational Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical在 sbmu.ac.ir 的电子邮件经过验证
- Masoumeh MoslemiAssistant professor, Halal Research Center of IRI., Ministry of Health & Medical Education在 halal.ac.ir 的电子邮件经过验证
- Mohammadamin MohammadifarNational Food Institute, Technical University of Denmark
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seyede marzieh hosseini
Associate professor of food science and technology, Shahid Beheshti University of Medical Sciences
在 sbmu.ac.ir 的电子邮件经过验证