Zobrazeno 1 - 4
of 4
pro vyhledávání: '"ASSIA DJOUADI"'
Publikováno v:
MethodsX, Vol 5, Iss , Pp 277-282 (2018)
A modified hydrothermal method for ZSM-5 synthesis was described. The crystals gave a typical pattern (2θ at around 22.5°, 24.0° and 29.8° corresponding to the major peaks of (501, 303 and 503 crystal surfaces)), which indicated that the subnanoc
Externí odkaz:
https://doaj.org/article/9c44e400ad004912b610f6bdb1e3d7de
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 16, Iss 1, Pp 029-036 (2015)
Total phenolic content and antioxidant activity were measured in the whole fruit of dark-purple eggplant cultivars from five different regions of east Algeria using, respectively, the Folin-Ciocalteu method, spectrophotometrical and electrochemical a
Externí odkaz:
https://doaj.org/article/73dfc06b9da14003b8c2749a688e93c6
Publikováno v:
MethodsX
MethodsX, Vol 5, Iss, Pp 277-282 (2018)
MethodsX, Vol 5, Iss, Pp 277-282 (2018)
Graphical abstract
A modified hydrothermal method for ZSM-5 synthesis was described. The crystals gave a typical pattern (2θ at around 22.5°, 24.0° and 29.8° corresponding to the major peaks of (501, 303 and 503 crystal surfaces)), which ind
A modified hydrothermal method for ZSM-5 synthesis was described. The crystals gave a typical pattern (2θ at around 22.5°, 24.0° and 29.8° corresponding to the major peaks of (501, 303 and 503 crystal surfaces)), which ind
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb2f844ba17383a36cf04c0dc0edeca0
http://europepmc.org/articles/PMC6053634
http://europepmc.org/articles/PMC6053634
Publikováno v:
Journal of Fundamental and Applied Sciences; Vol 8, No 2 (2016); 223-231
Journal of Fundamental and Applied Sciences, Vol 8, Iss 2, Pp 223-231 (2016)
Journal of Fundamental and Applied Sciences, Vol 8, Iss 2, Pp 223-231 (2016)
Polyphenolic compounds and antioxidant activity in eggplants ( Solanum melongena L.) seem to depend on cultivar, maturity stage, environmental conditions and the part of the fruit. In this work, the polyphenolic content and antioxidant activity of pu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3072386f483ba2629c4566d7b562cecb
https://www.ajol.info/index.php/jfas/article/view/135263
https://www.ajol.info/index.php/jfas/article/view/135263