DETERMINATION OF PHENOLIC COMPOUNDS CONTENT IN PÂTÉ EXTRACT USING THE HPLC METHOD

dc.contributor.author	Saidjahon Saidumarov
dc.contributor.author	Barnokhon Sattarova
dc.date.accessioned	2025-12-29T12:12:06Z
dc.date.issued	2025-04-18
dc.description.abstract	For the extraction of phenolic compounds, 1 g of the test sample was accurately weighed using an NV222 analytical balance (OHAUS Corporation, USA) with a precision of 0.01 g and transferred into a 50 mL conical flask. Subsequently, 25 mL of 96% ethanol was added. The chromatogram of the extract obtained from the 1 g sample was recorded, and based on the analytical results, the contents of phenolic compounds in 100 g of the sample were determined.
dc.format	application/pdf
dc.identifier.uri	https://westerneuropeanstudies.com/index.php/1/article/view/2369
dc.identifier.uri	https://asianeducationindex.com/handle/123456789/18454
dc.language.iso	eng
dc.publisher	Western European Studies
dc.relation	https://westerneuropeanstudies.com/index.php/1/article/view/2369/1632
dc.rights	Copyright (c) 2025 Western European Journal of Modern Experiments and Scientific Methods
dc.rights	https://creativecommons.org/licenses/by-nc/4.0
dc.source	Western European Journal of Modern Experiments and Scientific Methods; Vol. 3 No. 04 (2025): WEJMESM; 54-59
dc.source	2942-1896
dc.subject	pâté
dc.subject	reproduction
dc.subject	recipe formulation
dc.title	DETERMINATION OF PHENOLIC COMPOUNDS CONTENT IN PÂTÉ EXTRACT USING THE HPLC METHOD
dc.type	info:eu-repo/semantics/article
dc.type	info:eu-repo/semantics/publishedVersion
dc.type	Peer-reviewed Article

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