作者：Fakhri Yadolah; Mohseni Bandpei Anoushiravan; Conti Gea Oliveri; Ferrante Margherita; Cristaldi Antonio; Jeihooni Ali Khani; Dehkordi Maryam Karimi; Alinejad Abdolazim; Rasoulzadeh Hassan; Mohseni Seyed Mohsen; Sarkhosh Maryam; Keramati Hassan; Moradi Bigard; Amanidaz Nazak; Baninameh Zahra
来源：Food and Chemical Toxicology, 2018, 113: 278-286.
DOI：10.1016/j.fct.2018.01.046
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