ارزیابی تولید سرکه عناب و نقش مخمر ساکارومایسس سرویزیه و گلوکز بر ویژگی های فیزیکوشیمیایی و خاصیت آنتی اکسیدانی آن
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تاریخ نمایه سازی: 30 آبان 1402
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PhD student of Food Science and Technology, Member of Optimizing the Production and Processing of Medicinal Plants, Academic Center for Education, Culture and Research, Southern Khorasan Province, Birjand
PhD, Prof, Food Material and Process Design Engineering, Gorgan,
Research Institute of Food Science and Technology, Mashhad,
۴Head of Medicinal Plants Research Complex, Academic Center for Education, Culture and Research, Southern Khorasan Province, Birjand
۵Assistant Professor of Research Group for Optimizing the Production and Processing of Medicinal Plants, Academic Center for Education, Culture and Research, Southern Khorasan Province, Birjand
۶Member of Optimizing the Production and Processing of Medicinal Plants, Academic Center for Education, Culture and Research
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