Journal of Food Quality and Hazards Control

en Corrigendum to “Comparative Evaluation of Phytochemical, Antioxidant, and Antibacterial Properties from the Essential Oils of Four Commonly Consuming Plants in Iran” [Journal of Food Quality and Hazards Control 3 (2016) 107-113] تخصصي Special اصلاحیه Corrigendum 157 157 http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-1-136&slc_lang=en&sid=1 M. Raeisi No Cereal Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran M. Hashemi No Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran M. Aminzare No Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran M. Sadeghi msadeghi20156@gmail.com Yes Environmental Health Research Center, Faculty of Health, Golestan University of Medical Sciences, Gorgan, Iran T. Jahani No Faculty and Research Institute of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran H. Keshavarzi No School of Veterinary Medicine, Shiraz University, Shiraz, Iran A. Jebelli Javan No Department of Food Hygiene, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran M. Mirahahidi No Cereal Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran B. Tepe No Department of Molecular Biology and Genetics, Faculty of Science and Literature, Kilis 7 Aralık University, 79000Kilis, Turkey