مقایسه روش استخراج بر فعالیت آنتی اکسیدانی عصاره چای کوهی (Stachys lavandulifolia V.) و بهینه سازی شرایط تولید عصاره ریزپوشانی شده آن
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تاریخ نمایه سازی: 1 آذر 1402
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Sari Agricultural Sciences and Natural Resources University, Department of Food Science and Technology
Sari Agricultural Sciences and Natural Resources University, Department of Food Science and Technology
Sari Agricultural Sciences and Natural Resources University, Department of Food Science and Technology
Sari Agricultural Sciences and Natural Resources University, Department of Food Science and Technology
۱Sari Agricultural Sciences and Natural Resources University, Department of Food Science and Technology
۱Sari Agricultural Sciences and Natural Resources University, Department of Food Science and Technology
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