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In vitro antioxidant properties and phenolic composition of Salvia halophila Hedge from Turkey

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dc.contributor.authorGöğer, Fatih
dc.contributor.authorBaşer, K. Hüsnü Can
dc.contributor.authorK. Hüsnü Can Başer
dc.contributor.orcid0000-0002-1559-998X
dc.contributor.orcid0000-0002-9665-0256
dc.contributor.orcid0000-0003-2710-0231
dc.date.accessioned2025-11-13T09:27:53Z
dc.date.issued2011-05-07
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2011.04.086
dc.identifier.endpage379
dc.identifier.issn0308-8146
dc.identifier.issue2
dc.identifier.openalexW2091456590
dc.identifier.startpage374
dc.identifier.urihttps://hdl.handle.net/11421/1222
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2011.04.086
dc.identifier.volume129
dc.language.isoen
dc.relation.ispartofFood Chemistry
dc.rightsrestrictedAccess
dc.subjectRosmarinic acid
dc.subjectChemistry
dc.subjectGallic acid
dc.subjectFlavonols
dc.subjectLinoleic acid
dc.subjectEthyl acetate
dc.subjectAscorbic acid
dc.subjectAntioxidant
dc.subjectDPPH
dc.subjectTrolox
dc.subjectFood science
dc.subjectLipid peroxidation
dc.subjectSalvia
dc.subjectOrganic chemistry
dc.subjectHydroxybenzoic acid
dc.subjectQuercetin
dc.subjectChromatography
dc.subjectBotany
dc.subjectBiology
dc.subjectFatty acid
dc.subject.sdg6
dc.titleIn vitro antioxidant properties and phenolic composition of Salvia halophila Hedge from Turkey
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5030313295
local.authorid.openalexA5030445507

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