Tran Ngoc Quy
Institute of Food and Biotechnology, Can Tho University, Xuan Khanh, Ninh Kieu, Can Tho, Vietnam
Ngo Nguyen Thu Ngan
Institute of Food and Biotechnology, Can Tho University, Xuan Khanh, Ninh Kieu, Can Tho, Vietnam
Ly Huynh Kim Trong
Institute of Food and Biotechnology, Can Tho University, Xuan Khanh, Ninh Kieu, Can Tho, Vietnam
Ngo Tan Minh
Institute of Food and Biotechnology, Can Tho University, Xuan Khanh, Ninh Kieu, Can Tho, Vietnam
Huynh Tien Dat
Institute of Food and Biotechnology, Can Tho University, Xuan Khanh, Ninh Kieu, Can Tho, Vietnam
Nguyen Le Kim Ngoc
Institute of Food and Biotechnology, Can Tho University, Xuan Khanh, Ninh Kieu, Can Tho, Vietnam
Tran Thanh Toi
Institute of Food and Biotechnology, Can Tho University, Xuan Khanh, Ninh Kieu, Can Tho, Vietnam
Tran Thanh Men
College of Natural Sciences, Can Tho University, Xuan Khanh, Ninh Kieu, Can Tho, Vietnam
LiveDNA: 84.35514
Do Tan Khang
Institute of Food and Biotechnology, Can Tho University, Xuan Khanh, Ninh Kieu, Can Tho, Vietnam
Nguyen Van Ay
College of Agriculture, Can Tho University, Xuan Khanh, Ninh Kieu, Can Tho, Vietnam
LiveDNA: 84.42971
ORCID: 0000-0002-3246-4390
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How to cite this article
Tran Ngoc Quy, Ngo Nguyen Thu Ngan, Ly Huynh Kim Trong, Ngo Tan Minh, Huynh Tien Dat, Nguyen Le Kim Ngoc, Tran Thanh Toi, Tran Thanh Men, Do Tan Khang and Nguyen Van Ay, 2024. Antibacterial and Antioxidant Abilities of Extracts and Essential Oil of Perilla frutescens. Asian Journal of Plant Sciences, 23: 184-192.
DOI: 10.3923/ajps.2024.184.192
URL: https://scialert.net/abstract/?doi=ajps.2024.184.192
DOI: 10.3923/ajps.2024.184.192
URL: https://scialert.net/abstract/?doi=ajps.2024.184.192