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Autor:
Viet Cuong LC; Mientrung Institute for Scientific Research,Vietnam Academy of Science and Technology (VAST), Hue City, Vietnam.; Graduate University of Science and Technology (VAST), Hanoi, Vietnam., Lien LT; Mientrung Institute for Scientific Research,Vietnam Academy of Science and Technology (VAST), Hue City, Vietnam., Minh Phuong NT; Faculty of Environment and Chemical Engineering, Duy Tan University (DTU), Da Nang, Vietnam., Kim Thu VT; Faculty of Food Science and Technology, Thu Dau Mot University, Thu Dau Mot, Vietnam., Phuong Ha T; Mientrung Institute for Scientific Research,Vietnam Academy of Science and Technology (VAST), Hue City, Vietnam., Huu Dat TT; Mientrung Institute for Scientific Research,Vietnam Academy of Science and Technology (VAST), Hue City, Vietnam., Hai Ha PT; Faculty of Biotechnology, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam., Anh TTP; Graduate University of Science and Technology (VAST), Hanoi, Vietnam., Tuan Anh HL; Mientrung Institute for Scientific Research,Vietnam Academy of Science and Technology (VAST), Hue City, Vietnam.; Graduate University of Science and Technology (VAST), Hanoi, Vietnam.
Publikováno v:
Natural product research [Nat Prod Res] 2021 Dec; Vol. 35 (23), pp. 5502-5507. Date of Electronic Publication: 2020 Jul 01.