Document Type : Research Article
Authors
1 Student Research Committee, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, I.R. IRAN
2 Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, I.R. IRAN
3 Department of Physics, Shahid Beheshti University, Tehran, Iran and Laser-Plasma Research Institute, Shahid Beheshti University, Tehran, I.R. IRAN
4 Department of Physics, Shahid Beheshti University, Tehran, I.R. IRAN
5 Nutrition and Food Sciences Research Center, Medical Sciences Tehran, Islamic Azad University, Tehran, I.R. IRAN
Abstract
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