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Co-authors
- Seyed Mohammad Ali RazaviDepartment of Food Science and Technology, Ferdowsi University of Mashhad, IranVerified email at um.ac.ir
- Morteza KhomeiriProfessor of Food Microbiology, Gorgan University of Agricultural Sciences and Natural ResourcesVerified email at gau.ac.ir
- Amir BabaeiAssociate Professr of Polymer Engineering,Golestan University,Gorgan,IranVerified email at gu.ac.ir
- Erfan ZabihiM.Sc. Graduate, Polymer Engineering, Golestan University, Gorgan,IranVerified email at stu.gu.ac.ir
- zahra arabGolestan university of medical sciencesVerified email at goums.ac.ir
- Seid Mahdi JafariProfessor, Gorgan University of Agricultural Sciences and Natural ResourcesVerified email at gau.ac.ir
- Reza FarahmandfarAssociate Professor, Sari Agricultural Sciences & Natural Resources UniversityVerified email at sanru.ac.ir
- Maryam AsnaashariSari Agricultural Sciences and Natural Resources University (SANRU)Verified email at alumni.um.ac.ir
- Alireza GoudarziAssist.Professr of Physical Chemistry,Golestan University,Gorgan,IranVerified email at gu.ac.ir
- masoud yavarmaneshAssociate professor, Ferdowsi university of Mashhad, Faculty of agriculture, Department of food science and technologyVerified email at um.ac.ir
- Mohebbat MohebbiProfessor in Ferdowsi University of MashhadVerified email at um.ac.ir