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Chemical profile and antioxidants property of Eryngium foetidum L. leaves – use of HPLC methods to optimize extracting solvents to be used in functional food development

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY
Acta scientiarum polonorum. Technologia alimentaria Pub Date : 2023-06-30 DOI:10.17306/j.afs.1119
S. Kokilananthan, V. Bulugahapitiya, H. Manawadu, C. S. Gangabadage
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来源期刊
Acta scientiarum polonorum. Technologia alimentaria
Acta scientiarum polonorum. Technologia alimentaria FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.70
自引率
0.00%
发文量
70
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