food and health سال:2021 - دوره:4

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food and health
سال:2021 - دوره:4 - شماره:3

Emerging 2019-ncov disease: A narrative review on the personal and social preventive behaviors - صفحه:13-18 Evaluation of the effect of application of ascorbic acid and chitosan on quality, nutritional value, and storage of Agaricus bisporus - صفحه:7-12 Evaluation the impact of different polyamines on some nutritional composition of basil (Ocimum basilicum L.) hydroponic culture conditions - صفحه:28-32 Laying hens’ diet modification with flaxseed and fish oils to enrich egg yolks with omega-3 fatty acids and vitamin D3 - صفحه:1-6 Physicochemical, sensory, and rheological properties of beverages prepared from soy protein isolate and Persian gum enriched with jujube extract - صفحه:24-27 The effect of aqueous and ethanolic extract of Hollyhock black (Alcea rosea) on physicochemical and antioxidant properties of ketchup sauce - صفحه:19-23