Zobrazeno 1 - 10
of 122
pro vyhledávání: '"MOHD NAZRUL, A. A."'
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Nik Ismail, Nik Ainun, Halip, Juliana Abdul, Roslan, Mohd Nazrul, Ismail, Al Emran, Baharuddin, Norhazaedawati, Kamarudin, Khairu, Shaari, Muhammad Farid
Publikováno v:
Pertanika Journal of Science & Technology; 2024 Special Issue, Vol. 32, p1-19, 19p
Autor:
Zolkifflee, Nurul Husna, Roslan, Mohd Nazrul, Halip, Juliana Abdul, Kamarudin, Khairu, Shaari, Muhammad Farid, Aziz, Asna Nabilah
Publikováno v:
Pertanika Journal of Science & Technology; 2024 Special Issue, Vol. 32, p41-55, 15p
Autor:
Roseli, Adyla Illyana, Hassan, Nik Normunira Mat, Yahya, Nur Faezah, Atil, Aida Atiqah, Darlis, Nofrizalidris, Roslan, Mohd Nazrul, Ismail, Tuan Noor Hasanah Tuan
Publikováno v:
AIP Conference Proceedings; 2024, Vol. 2991 Issue 1, p1-5, 5p
Autor:
Marzukhi, Syahaneim, Aman, Muhammad Harith Mohd Nazrul, Awang, Nor Fatimah, Zakaria, Syed Nasir Alsagoff Syed
Publikováno v:
AIP Conference Proceedings; 2024, Vol. 3135 Issue 1, p1-8, 8p
Autor:
Baharuddin, Nurul Akidah, Mohd Nazrul Aman, Nurul Ashikin, Muchtar, Andanastuti, Somalu, Mahendra Rao, Abdul Samat, Abdullah, Aznam, Muhamad Isyraf
Publikováno v:
In Ceramics International July 2019 45(10):12903-12909
Autor:
Roseli, Adyla Illyana, Hassan, Nik Normunira Mat, Yahya, Nur Faezah, Atil, Aida Atiqah, Darlis, Nofrizalidris, Roslan, Mohd Nazrul, Ismail, Tuan Noor Hasanah Tuan, Yusop, Fatimah Mohamed, Johan, Nur Ain Arina
Publikováno v:
AIP Conference Proceedings; 2024, Vol. 2925 Issue 1, p1-8, 8p
Publikováno v:
In Food Chemistry 15 November 2018 266:200-214
Publikováno v:
Food Research. 6:263-267
Bromelain is well known as an anti-inflammatory compound derived from pineapple fruit and stem extract. This study investigated bromelain content in raw pineapple with different maturity indexes and also in pineapple juice drinks. Pineapple juice dri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c4a9367283c96a7eda722508faef2632
https://doi.org/10.26656/fr.2017.6(s2).039
https://doi.org/10.26656/fr.2017.6(s2).039
Publikováno v:
In Food Chemistry 1 October 2017 232:621-632