Please use this identifier to cite or link to this item: http://tailieuso.udn.vn/handle/TTHL_125/8568
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dc.contributor.authorTruong, Thi Minh Hanh-
dc.contributor.authorNguyen, Thi Bich Thao-
dc.date.accessioned2018-06-28T07:33:20Z-
dc.date.available2018-06-28T07:33:20Z-
dc.date.issued2015-
dc.date.submitted2015-
dc.identifier.issn1859-1531-
dc.identifier.urihttp://tailieuso.udn.vn/handle/TTHL_125/8568-
dc.descriptionThe University of Danang, Journal of Science and Technology, No.06(91).2015; PP. 10 – 15en
dc.language.isoenen
dc.publisherThe University of Danangen
dc.sourceThe University of Danangen
dc.subjectSensory evaluationen
dc.subjectAntioxidant activityen
dc.subjectAntimicrobial activityen
dc.subjectHydnophytum formicarumen
dc.subjectAcceptance testen
dc.titleStudy on chemical and biological activities of Hydnophytum formicarum extracts and their applications in biscuitsen
dc.typeArticleen
Appears in Collections:2015

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