Publication: Effects of extraction conditions on the flavonoids concentration from moringa oleifera lam and the use of flavonoids antioxidan ability in preserving mackerel.
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Abstract
Effects of extraction conditions on the flavonoids concentration from moringa oleifera lam and the use of flavonoids antioxidan ability in preserving mackerel.
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Flavonoids, Lá Chùm ngây, Bảo quản cá thu