Effects of Roasting Conditions on Antibacterial Properties of Vietnamese Turmeric (Curcuma longa) Rhizomes
烘焙条件对越南姜黄（Curcuma longa）根茎抗菌性能的影响
期刊:Molecules
影响因子:4.6
doi:10.3390/molecules28217242
Nguyen, Hai Thanh; Wu, Siyuan; Ootawa, Tomoki; Nguyen, Hieu Chi; Tran, Hong Thi; Pothinuch, Pitchaya; Pham, Hang Thi Thu; Do, Anh Thi Hong; Hoang, Hao Thanh; Islam, Md Zahorul; Miyamoto, Atsushi; Nguyen, Ha Thi Thanh
