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Medforfattere
- Seyed Hadi RazaviProfessor of Food Bioprocess Engineering, University of TehranVerificeret mail på ut.ac.ir
- Mahmoud OmidProfessor, University of TehranVerificeret mail på ut.ac.ir
- Ashkan MadadlouSenior Lecturer, University College Cork (UCC)Verificeret mail på ucc.ie
- Shima YousefiDepartment of Food Science and Engineering, Islamic Azad University, Science and Research BranchVerificeret mail på ut.ac.ir
- Mehdi FarhoodiDepartment of Food Science and Technology, Shahid Beheshti University of Medical SciencesVerificeret mail på sbmu.ac.ir
- Seyed Mohammad Taghi GharibzahediInstitute of Materials Science, Universität KielVerificeret mail på tf.uni-kiel.de
- mina farziFood science and technology, university of tehranVerificeret mail på ut.ac.ir
- Ali Akbar SabouryDistinguished Professor of Biophysical Chemistry, University of TehranVerificeret mail på ut.ac.ir
- Yadollah YaminiProfessor of Analytical Chemistry, Tarbiat Modares UniversityVerificeret mail på modares.ac.ir
- Mohammadamin MohammadifarNational Food Institute, Technical University of Denmark