food and health سال:2021 - دوره:4

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food and health
سال:2021 - دوره:4 - شماره:1

Effects of synbiotic consumption on lipid profile in diabetic patients - صفحه:10-16 Feasibility study of reducing histamine and heavy metal in Iranian fermented fish sauce by adding Mahdavi wheat bran - صفحه:17-23 Investigation the impact of Ag nanoparticles of orange fruit’s peel, chitosan and silamol treatment on tomato nutritional health content - صفحه:5-9 Physical Properties of Microencapsulation of Echium amoenum. L and Altaea rosea var nigra Extract Prepared by Freeze Dryer Method - صفحه:42-46 SARS-CoV-2 and food hygiene - صفحه:1-4 Strategies to reduce microbial contaminations and increase the shelf life of pistachio fruit: A review - صفحه:24-37 The survival of probiotic Bifidobacterium bifidum and Lactobacillus acidophilus in synbiotic yogurt enriched with Agave tequilana aqueous extract - صفحه:38-41