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Evaluation of Phenolic Content and Antioxidant Activity of Iranian Caraway in Compare to Clove and BHT Using Model Systems and vegetable oil
Evaluation of phenolic content and antioxidant activity of Iranian caraway in comparison with clove and BHT using model systems and vegetable oil
Patent
Conference contributions
Comparison of Different Turbulent Models in Flow on a Rotating Airfoil Considering Centrifugal Acceleration Force Coriolis Force and Thermal Dissipation
Mechanics of Materials II
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