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Autor:
Hoang HNT; Department of Engineering and Food Technology, Hue University of Agriculture and Forestry, Hue University, Hue City, Vietnam.; Department of Pharmacy, Hue University of Medicine and Pharmacy, Hue University, Hue City, Vietnam., Vo HQ; Department of Pharmacy, Hue University of Medicine and Pharmacy, Hue University, Hue City, Vietnam., Nguyen LTK; Department of Pharmacy, Hue University of Medicine and Pharmacy, Hue University, Hue City, Vietnam., Thi Tran LT; Department of Pharmacy, Hue University of Medicine and Pharmacy, Hue University, Hue City, Vietnam., Nguyen HT; Department of Pharmacy, Hue University of Medicine and Pharmacy, Hue University, Hue City, Vietnam., Pham TV; Department of Chemistry, University of Education, Hue University, Hue City, Vietnam., Le HT; Department of Chemistry, Hue University of Sciences, Hue University, Hue City, Vietnam., Canh Le CV; Mientrung Institute for Scientific Research, Vietnam National Museum of Nature, Vietnam Academy of Science and Technology (VAST), Hue City, Vietnam., Nguyen BC; Department of Science, Technology & International Relations, Hue University, Hue City, Vietnam., Ho DV; Department of Pharmacy, Hue University of Medicine and Pharmacy, Hue University, Hue City, Vietnam.
Publikováno v:
Natural product research [Nat Prod Res] 2024 Feb 14, pp. 1-6. Date of Electronic Publication: 2024 Feb 14.