Effects of extraction conditions on the flavonoids concentration from moringa oleifera lam and the use of flavonoids antioxidan ability in preserving mackerel.

Publication:
Effects of extraction conditions on the flavonoids concentration from moringa oleifera lam and the use of flavonoids antioxidan ability in preserving mackerel.

dc.contributor.author	ThS. Đặng Thị Ngọc Dung
dc.contributor.author	TS. Nguyễn Ngọc Châu
dc.contributor.author	ThS. Đặng Thị Ngọc Hà
dc.date.accessioned	2026-05-24T16:43:35Z
dc.date.available	2026-05-24T16:43:35Z
dc.date.issued	2021-11-01
dc.description.abstract	Effects of extraction conditions on the flavonoids concentration from moringa oleifera lam and the use of flavonoids antioxidan ability in preserving mackerel.
dc.identifier.doi	Effects of extraction conditions on the flavonoids concentration from moringa oleifera lam and the use of flavonoids antioxidan ability in preserving mackerel. Journal of Vietnam trade and industry,3,338-344
dc.identifier.isbn	0866 - 7756
dc.identifier.uri	https://rims.qnu.edu.vn/handle/123456789/1432
dc.subject	Flavonoids
dc.subject	Lá Chùm ngây
dc.subject	Bảo quản cá thu
dc.title	Effects of extraction conditions on the flavonoids concentration from moringa oleifera lam and the use of flavonoids antioxidan ability in preserving mackerel.
dc.type	journal article
dspace.entity.type	Publication
oairecerif.author.affiliation	Truong Dai hoc Quy Nhon
oairecerif.author.affiliation	Truong Dai hoc Quy Nhon
oairecerif.author.affiliation	Truong Dai hoc Quy Nhon

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