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KARABAŞOTU ÇAYLARINDA KÂFUR MİKTAR TAYİNİ

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dc.contributor.authorİŞCAN, GÖKALP
dc.contributor.authorZeynep ORALOĞLU
dc.contributor.orcid0000-0003-1210-0490
dc.date.accessioned2025-11-13T22:35:32Z
dc.date.issued2019-08-17
dc.identifier.doihttps://doi.org/10.15237/gida.gd19091
dc.identifier.endpage888
dc.identifier.issn1300-3070
dc.identifier.issue5
dc.identifier.openalexW2973206114
dc.identifier.startpage881
dc.identifier.urihttps://hdl.handle.net/11421/14666
dc.identifier.urihttps://doi.org/10.15237/gida.gd19091
dc.identifier.volume44
dc.language.isotr
dc.relation.ispartofGIDA / THE JOURNAL OF FOOD
dc.rightsopenAccess
dc.subjectCamphor
dc.subjectLavender
dc.subjectLavandula
dc.subjectTraditional medicine
dc.subjectLamiaceae
dc.subjectBotany
dc.subjectBiology
dc.subjectHorticulture
dc.subjectChemistry
dc.subjectEssential oil
dc.subjectMedicine
dc.titleKARABAŞOTU ÇAYLARINDA KÂFUR MİKTAR TAYİNİ
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5049117365

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