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Phenolic composition and biological activities of Salvia halophila and Salvia virgata from Turkey

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dc.contributor.authorGöğer, Fatih
dc.contributor.authorKoşar, Müberra
dc.contributor.authorBaşer, K. Hüsnü Can
dc.contributor.authorK. Hüsnü Can Başer
dc.contributor.orcid0000-0002-5829-7869
dc.contributor.orcid0000-0002-9665-0256
dc.contributor.orcid0000-0002-1559-998X
dc.contributor.orcid0000-0003-2710-0231
dc.date.accessioned2025-11-13T09:01:00Z
dc.date.issued2008-01-15
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2007.11.071
dc.identifier.endpage949
dc.identifier.issn0308-8146
dc.identifier.issue3
dc.identifier.openalexW2094195322
dc.identifier.startpage942
dc.identifier.urihttps://hdl.handle.net/11421/213
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2007.11.071
dc.identifier.volume108
dc.language.isoen
dc.relation.ispartofFood Chemistry
dc.rightsrestrictedAccess
dc.subjectRosmarinic acid
dc.subjectChemistry
dc.subjectLuteolin
dc.subjectSalvia
dc.subjectEthyl acetate
dc.subjectTraditional medicine
dc.subjectCaffeic acid
dc.subjectEdema
dc.subjectChromatography
dc.subjectPharmacology
dc.subjectQuercetin
dc.subjectBiochemistry
dc.subjectAntioxidant
dc.subjectBiology
dc.subjectMedicine
dc.subject.sdg6
dc.titlePhenolic composition and biological activities of Salvia halophila and Salvia virgata from Turkey
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5030313295
local.authorid.openalexA5086511059
local.authorid.openalexA5030445507

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