Determination of Antioxidant Properties of Wormwood and Pine Extracts

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dc.creatorAbdullaeva, Bufotima T.
dc.creatorSoliev , Mahammadzhon I.
dc.creatorGayibov, Ulugbek G.
dc.date2022-04-15
dc.date.accessioned2023-08-21T04:48:37Z
dc.date.available2023-08-21T04:48:37Z
dc.descriptionThis article discusses the use of natural extracts in the storage and preparation of semi-finished meat products. The antiradical activity of aqueous and alcoholic extracts of wormwood and pine was determined by spectrophotometric (DPPH) method.en-US
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dc.formatapplication/pdf
dc.identifierhttps://emjms.academicjournal.io/index.php/emjms/article/view/237
dc.identifier.urihttp://dspace.umsida.ac.id/handle/123456789/8000
dc.languageeng
dc.publisherAcademic Journal Incorporationsen-US
dc.relationhttps://emjms.academicjournal.io/index.php/emjms/article/view/237/215
dc.relationhttps://emjms.academicjournal.io/index.php/emjms/article/view/237/282
dc.sourceEuropean Multidisciplinary Journal of Modern Science; Vol. 5 (2022): European Multidisciplinary Journal of Modern Science; 160-163en-US
dc.source2750-6274
dc.subjectantiradical activityen-US
dc.subjectextracten-US
dc.subjectwormwooden-US
dc.subjectpineen-US
dc.subjectsemi-finished meat productsen-US
dc.subjectantioxidanten-US
dc.titleDetermination of Antioxidant Properties of Wormwood and Pine Extractsen-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US
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European Multidisciplinary Journal of Modern Science (ISSN 2750-6274)