| نویسندگان مقاله |
| Payam Sharifan
Department of Nutrition, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran|Student Research Committee, Mashhad University of Medical Sciences, Mashhad, Iran|International UNESCO Center for Health-Related Basic Sciences and Human Nutrition, Mashhad University of Medical
Sciences, Mashhad, Iran
| Zahra Khorasanchi
Department of Nutrition, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| Anousheh Sharifan
Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| Hamideh Ghazizadeh
Student Research Committee, Mashhad University of Medical Sciences, Mashhad, Iran|International UNESCO Center for Health-Related Basic Sciences and Human Nutrition, Mashhad University of Medical
Sciences, Mashhad, Iran
| Mansoureh Sadat Ekhteraee Toosi
International UNESCO Center for Health-Related Basic Sciences and Human Nutrition, Mashhad University of Medical
Sciences, Mashhad, Iran
| Bahrooz Shakeri
Department of Biology, Faculty of Sciences, Mashhad Branch, Islamic Azad University, Mashhad, Iran
| Pegah Moosavi
Department of Biology, Faculty of Sciences, Mashhad Branch, Islamic Azad University, Mashhad, Iran
| Hanieh Keikhay Moghadam
Department of Biology, Faculty of Sciences, Mashhad Branch, Islamic Azad University, Mashhad, Iran
| Motahhare Abdollahpour
Department of Biology, Faculty of Sciences, Mashhad Branch, Islamic Azad University, Mashhad, Iran
| Reza Assaran Darban
Department of Biology, Faculty of Sciences, Mashhad Branch, Islamic Azad University, Mashhad, Iran
| Gordon A. Ferns
Brighton & Sussex Medical School, Division of Medical Education, Falmer, Brighton, Sussex BN1 9PH, UK
| Majid Ghayour-Mobarhan
Department of Nutrition, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran|International UNESCO Center for Health-Related Basic Sciences and Human Nutrition, Mashhad University of Medical
Sciences, Mashhad, Iran
|