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Effect of an acid treatment on the phytochemical and antioxidant characteristics of extracts from selected Lamiaceae species

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dc.contributor.authorKoşar, Müberra
dc.contributor.authorH. J. Damien Dorman
dc.contributor.authorR. Hiltunen
dc.contributor.orcid0000-0002-1559-998X
dc.date.accessioned2025-11-12T22:28:55Z
dc.date.issued2004-09-14
dc.identifier.doi10.1016/j.foodchem.2004.06.029
dc.identifier.endpage533
dc.identifier.issn0308-8146
dc.identifier.issue3
dc.identifier.openalexW1966658687
dc.identifier.startpage525
dc.identifier.urihttps://hdl.handle.net/11421/110
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2004.06.029
dc.identifier.volume91
dc.language.isoen
dc.relation.ispartofFood Chemistry
dc.rightsrestrictedAccess
dc.subjectRosmarinus
dc.subjectOcimum
dc.subjectOriganum
dc.subjectSatureja
dc.subjectBasilicum
dc.subjectSalvia officinalis
dc.subjectThymus vulgaris
dc.subjectLamiaceae
dc.subjectChemistry
dc.subjectOfficinalis
dc.subjectPhytochemical
dc.subjectTraditional medicine
dc.subjectRosmarinic acid
dc.subjectMelissa officinalis
dc.subjectLaurus nobilis
dc.subjectSAGE
dc.subjectMaceration (sewage)
dc.subjectAntioxidant
dc.subjectBotany
dc.subjectFood science
dc.subjectBiology
dc.subjectEssential oil
dc.subjectBiochemistry
dc.subjectMedicine
dc.titleEffect of an acid treatment on the phytochemical and antioxidant characteristics of extracts from selected Lamiaceae species
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5086511059

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