Yayın: Phytochemical Traits and Biological Activity of <i>Satureja hortensis</i> and <i>Satureja macrantha</i> as Culinary Spices Using <scp>GC</scp>–<scp>MS</scp>/<scp>MS</scp> and <scp>LC</scp>–<scp>MS</scp>/<scp>MS</scp> Techniques
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DPPH, ABTS, Satureja, Chemistry, Essential oil, Food science, Rosmarinic acid, Antioxidant, Antimicrobial, Phytochemical, Thymol, Traditional medicine, Botany, Biology, Biochemistry