作 者:B. Hajimohammadi 1, 2, A. Oryan 3, A. Zohourtabar 2, M. Ardian 4, M. Shokuhifar 5, G. Eslami
出 处:Journal of Food Quality and Hazards Control. 2014 ;(1748):4.
出 版 社:Shahid Sadoughi University of Medical Sciences, yazd, Iran
文 章 ID:112888012