作 者：H. Montaseri 1 (PhD), S. Arjmandtalab 2 (MSc), G. Dehghanzadeh 2 (Pharm D), S. Karami 2 (MSc), M.M. Razmjoo 2 (Pharm D), M. Sayadi 3 (MSc), A. Oryan 4 (PhD)
出 处：Journal of Food Quality and Hazards Control. 2014 ;(1746):8.
出 版 社：Shahid Sadoughi University of Medical Sciences, yazd, Iran
文 章 ID：112888006
