Author(s): Devyana Dyah Wulandari, Andreas Putro Ragil Santoso, Hotimah Masdan Salim, Devyani Diah Wulansari, Alfian Hendra Krisnawan3, Rahmad Aji Prasetya, Elviana Adhaini, Hikmatun Annisa, Aprilia Dewi Saputri

Email(s): devyanadyah@unusa.ac.id

DOI: 10.52711/0974-360X.2023.00669

Address: Devyana Dyah Wulandari1*, Andreas Putro Ragil Santoso1, Hotimah Masdan Salim2, Devyani Diah Wulansari3, Alfian Hendra Krisnawan3, Rahmad Aji Prasetya4, Elviana Adhaini1, Hikmatun Annisa1, Aprilia Dewi Saputri1
1Department of Medical Laboratory Technologist, Faculty of Health, Universitas Nahdlatul Ulama Surabaya.
2Department of Medicine, Faculty of Medicine, Universitas Nahdlatul Ulama Surabaya.
3Faculty of Pharmacy, University of Surabaya.
4Departement of Clinical Pharmacy, Akademi Farmasi Surabaya.
*Corresponding Author

Published In:   Volume - 16,      Issue - 9,     Year - 2023


Cite this article:
Devyana Dyah Wulandari, Andreas Putro Ragil Santoso, Hotimah Masdan Salim, Devyani Diah Wulansari, Alfian Hendra Krisnawan3, Rahmad Aji Prasetya, Elviana Adhaini, Hikmatun Annisa, Aprilia Dewi Saputri. Total Phenolic, Flavonoid content, and Antioxidant properties of Fermented Honey-Garlic in Hyperlipidemia Rats. Research Journal of Pharmacy and Technology 2023; 16(9):4085-2. doi: 10.52711/0974-360X.2023.00669




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RNI: CHHENG00387/33/1/2008-TC                     
DOI: 10.5958/0974-360X 

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