Ảnh hưởng của độ chín và điều kiện bảo quản đến thành phần polyphenol của trái giác (Cayratia trifolia) từ các vùng địa lý khác nhau ở Việt Nam

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DOI: 10.52111/qnjs.2026.20308
Published: 2026-06-28
Container: Quy Nhon University Journal of Science
Publisher: Quy Nhon University
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.52111/qnjs.2026.20308,
  title = {Ảnh hưởng của độ chín và điều kiện bảo quản đến thành phần polyphenol của trái giác (Cayratia trifolia) từ các vùng địa lý khác nhau ở Việt Nam},
  year = {2026},
  journal = {Quy Nhon University Journal of Science},
  doi = {10.52111/qnjs.2026.20308},
  url = {https://doi.org/10.52111/qnjs.2026.20308}
}

RIS

TY  - JOUR
TI  - Ảnh hưởng của độ chín và điều kiện bảo quản đến thành phần polyphenol của trái giác (Cayratia trifolia) từ các vùng địa lý khác nhau ở Việt Nam
PY  - 2026
JO  - Quy Nhon University Journal of Science
DO  - 10.52111/qnjs.2026.20308
UR  - https://doi.org/10.52111/qnjs.2026.20308
ER  -

APA

Ảnh hưởng của độ chín và điều kiện bảo quản đến thành phần polyphenol của trái giác (Cayratia trifolia) từ các vùng địa lý khác nhau ở Việt Nam. (2026). Quy Nhon University Journal of Science. https://doi.org/10.52111/qnjs.2026.20308

Source records

crossref · retrieved 2026-09-25T23:22:34.507Z