Volume 15, Issue 76 (0)
FSCT 0, 15(76): 242-231 |
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Taheri A. بهینه سازی خواص آنتی اکسیدانی عصاره جلبک قهوه ای (Sargassum glaucescens) در شرایط آزمایشگاهی با استفاده از روش سطح پاسخ. FSCT 0; 15 (76) :242-231
URL: http://fsct.modares.ac.ir/article-7-5690-en.html
URL: http://fsct.modares.ac.ir/article-7-5690-en.html
Abstract: (4295 Views)
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Article Type: Original paper |
Subject:
Food quality control
Received: 2015/12/22 | Accepted: 2017/12/9 | Published: 2018/05/22
Received: 2015/12/22 | Accepted: 2017/12/9 | Published: 2018/05/22
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