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المؤلفون: R. Mrah, S. Boukeria, Kenza Kadi, S. Hamli, Zakia Gueboudji, Dounia Dib, S. Lekmine, I. Hafsaoui, Dalila Addad
المصدر: Journal of Fundamental and Applied Sciences; Vol. 12 No. 2 (2020); 634-649
مصطلحات موضوعية: chemistry.chemical_classification, biology, Chemistry, Flavonoid, Extraction (chemistry), General Medicine, biology.organism_classification, Anticoagulant activity, Total solid content, Polyphenol, Olea, Dry matter, Food science, margines, chemlal and souidi, physicochemical characteristics, dosage, olives, anticoagulant activity, Water content
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::984c86207cf5f3b5e937d1f67d7e8c31
https://www.ajol.info/index.php/jfas/article/view/247943