作 者:F. Moulodi1*, P. Qajarbeigi1, K. Rahmani2, A. Haj Hosseini Babaei3, A. Mohammadpoorasl
出 处:Journal of Food Quality and Hazards Control. 2015 ;(3326):5.
出 版 社:Shahid Sadoughi University of Medical Sciences, yazd, Iran
文 章 ID:112888059