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1. DETERMINATION OF FENOLIC COMPAUNDS LEVELS IN THE “AS RHEUM” FOOD SUPPLEMENT BASED ON RHUBARB AND WILD GARLIC (JUSAI) USING THE HPLC METHOD

   Shakhobidin Kh. Abdulloev, Marxabo A. Xolmatova

   MaqolaPhytochemicals and Antioxidant ActivitiesJournal of Chemistry of Goods and Traditional Medicine20250 iqtibos

   ABIABI:AkademIndex/openalex/2025.article.017365