Effects of Roasting Conditions on Antibacterial Properties of Vietnamese Turmeric (Curcuma longa) Rhizomes.

Autor: Nguyen, Hai Thanh1 (AUTHOR) nthaicnsh@vnua.edu.vn, Wu, Siyuan2 (AUTHOR) k0460053@kadai.jp, Ootawa, Tomoki2 (AUTHOR) k2773273@kadai.jp, Nguyen, Hieu Chi3 (AUTHOR) nguyenhieu210.nicvb@gmail.com, Tran, Hong Thi3 (AUTHOR) tranngochong88@gmail.com, Pothinuch, Pitchaya4 (AUTHOR) pitchaya.p@rsu.ac.th, Pham, Hang Thi Thu1 (AUTHOR) hang2904@gmail.com, Do, Anh Thi Hong1 (AUTHOR) anhdo5511@gmail.com, Hoang, Hao Thanh5 (AUTHOR) 650537@sv.vnua.edu.vn, Islam, Md. Zahorul2,6 (AUTHOR) khokonpharma@gmail.com, Miyamoto, Atsushi2 (AUTHOR) k1330977@kadai.jp, Nguyen, Ha Thi Thanh2,5 (AUTHOR) k1330977@kadai.jp
Zdroj: Molecules. Nov2023, Vol. 28 Issue 21, p7242. 15p.
Databáze: Academic Search Ultimate
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