Volume 15, Issue 80 (2018)                   FSCT 2018, 15(80): 1-12 | Back to browse issues page

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اثر متقابل اسانس به لیمو و نانو امولسیون کیتوسان بر فعالیت های آنزیمی، محتوای آنتی اکسیدانی و ترکیبات فیتوشیمیایی میوه تمشک (Rubus ulmifolius sub sp. sanctus). FSCT 2018; 15 (80) :1-12
URL: http://fsct.modares.ac.ir/article-7-19936-en.html
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Article Type: Original paper | Subject: Food quality control
Received: 2017/06/12 | Accepted: 2017/09/2 | Published: 2018/09/20

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