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Ушбу иш иқтибос қилган ишлар

11 та иш

Иш: Developing a healthier chocolate spread: Using persimmons to reduce sugar content

  1. Polyphenols: food sources and bioavailability

    Claudine Manach, Augustin Scalbert, Christine Morand +2

    Шарҳ мақола20045 иқтибос
    ABI

  2. Persimmon (Diospyros kaki L.) leaves: A review on traditional uses, phytochemistry and pharmacological properties

    Chunyan Xie, Zhisheng Xie, Xinjun Xu +1

    Шарҳ мақола20153 иқтибос
    ABI

  3. Influence of vacuum impregnation on respiration rate, mechanical and optical properties of cut persimmon

    Marta Igual, M.L. Castelló, María Dolores Ortolá +1

    Мақола20072 иқтибос
    ABI

  4. Glycerol production and its applications as a raw material: A review

    H.W. Tan, A.R. Abdul Aziz, Mohamed Kheireddine Aroua

    Шарҳ мақола20132 иқтибос
    ABI

  5. Persimmon (Diospyros kaki L.) leaves accelerates skin tissue regeneration in excisional wound model: possible molecular mechanisms

    Talal Salem Al‐Qaisi, Ahmed Aj. Jabbar, Mohammed M. Hussein M. Raouf +7

    МақолаWound Healing and TreatmentsJournal of Molecular Histology20251 иқтибос
    ABI

  6. Сарлавҳасиз

    Бошқа1 иқтибос
    ABI

  7. Сарлавҳасиз

    Бошқа1 иқтибос
    ABI

  8. Сарлавҳасиз

    Бошқа1 иқтибос
    ABI

  9. Сарлавҳасиз

    Бошқа1 иқтибос
    ABI

  10. Сарлавҳасиз

    Бошқа1 иқтибос
    ABI

  11. Macro and microelements in persimmon fruits of Uzbekistan

    Ruziboy Normakhmatov, Khaitmurod Tilavov, Elnara Devletshayeva +1

    МақолаPlant Physiology and Cultivation StudiesBIO Web of Conferences20241 иқтибос
    ABI