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Coautores
- Seyed Hadi RazaviProfessor of Food Bioprocess Engineering, University of TehranE-mail confirmado em ut.ac.ir
- Mahmoud OmidProfessor, University of TehranE-mail confirmado em ut.ac.ir
- Ashkan MadadlouSenior Lecturer, University College Cork (UCC)E-mail confirmado em ucc.ie
- Shima YousefiDepartment of Food Science and Engineering, Islamic Azad University, Science and Research BranchE-mail confirmado em ut.ac.ir
- Mehdi FarhoodiDepartment of Food Science and Technology, Shahid Beheshti University of Medical SciencesE-mail confirmado em sbmu.ac.ir
- Seyed Mohammad Taghi GharibzahediInstitute of Materials Science, Universität KielE-mail confirmado em tf.uni-kiel.de
- mina farziFood science and technology, university of tehranE-mail confirmado em ut.ac.ir
- Ali Akbar SabouryDistinguished Professor of Biophysical Chemistry, University of TehranE-mail confirmado em ut.ac.ir
- Yadollah YaminiProfessor of Analytical Chemistry, Tarbiat Modares UniversityE-mail confirmado em modares.ac.ir
- Mohammadamin MohammadifarNational Food Institute, Technical University of Denmark