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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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dc.contributor.authorDemırcı, Betül
dc.contributor.authorBilge Aydın
dc.contributor.authorMehmet Önal
dc.contributor.authorHafize Yuca
dc.contributor.authorMehmet Karadayı
dc.contributor.authorYusuf Gülşahin
dc.contributor.authorBetül Demırcı
dc.contributor.authorSongül Karakaya
dc.contributor.authorZühal Güvenalp
dc.contributor.orcid0000-0002-7712-7259
dc.contributor.orcid0000-0003-1069-1012
dc.contributor.orcid0000-0002-0857-4776
dc.contributor.orcid0000-0002-2473-0409
dc.contributor.orcid0000-0002-3770-2116
dc.contributor.orcid0000-0003-2343-746X
dc.contributor.orcid0000-0002-3268-721X
dc.contributor.orcid0000-0002-8803-8147
dc.date.accessioned2025-11-13T16:39:41Z
dc.date.issued2025-08-01
dc.identifier.doihttps://doi.org/10.1002/fsn3.70733
dc.identifier.endpagee70733
dc.identifier.issn2048-7177
dc.identifier.issue8
dc.identifier.openalexW4413115243
dc.identifier.startpagee70733
dc.identifier.urihttps://hdl.handle.net/11421/10351
dc.identifier.urihttps://doi.org/10.1002/fsn3.70733
dc.identifier.volume13
dc.language.isoen
dc.relation.ispartofFood Science & Nutrition
dc.rightsopenAccess
dc.subjectDPPH
dc.subjectABTS
dc.subjectSatureja
dc.subjectChemistry
dc.subjectEssential oil
dc.subjectFood science
dc.subjectRosmarinic acid
dc.subjectAntioxidant
dc.subjectAntimicrobial
dc.subjectPhytochemical
dc.subjectThymol
dc.subjectTraditional medicine
dc.subjectBotany
dc.subjectBiology
dc.subjectBiochemistry
dc.subject.sdg6
dc.titlePhytochemical 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
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5020834550

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