Yayın: In vitro antioxidant properties and phenolic composition of Salvia halophila Hedge from Turkey
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Rosmarinic acid, Chemistry, Gallic acid, Flavonols, Linoleic acid, Ethyl acetate, Ascorbic acid, Antioxidant, DPPH, Trolox, Food science, Lipid peroxidation, Salvia, Organic chemistry, Hydroxybenzoic acid, Quercetin, Chromatography, Botany, Biology, Fatty acid