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Antimicrobial and antioxidant activities of the essential oil of Chaerophyllum libanoticum Boiss. et Kotschy

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dc.contributor.authorDemırcı, Betül
dc.contributor.authorDEMİRCİ, FATİH
dc.contributor.authorKoşar, Müberra
dc.contributor.authorBaşer, K. Hüsnü Can
dc.contributor.authorK. Hüsnü Can Başer
dc.contributor.orcid0000-0003-2343-746X
dc.contributor.orcid0000-0002-1559-998X
dc.contributor.orcid0000-0003-1497-3017
dc.contributor.orcid0000-0001-7287-9817
dc.contributor.orcid0000-0003-2710-0231
dc.date.accessioned2025-11-13T09:52:43Z
dc.date.issued2007-01-01
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2007.05.036
dc.identifier.endpage1517
dc.identifier.issn0308-8146
dc.identifier.issue4
dc.identifier.openalexW1990639400
dc.identifier.startpage1512
dc.identifier.urihttps://hdl.handle.net/11421/2467
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2007.05.036
dc.identifier.volume105
dc.language.isoen
dc.relation.ispartofFood Chemistry
dc.rightsrestrictedAccess
dc.subjectEssential oil
dc.subjectAntimicrobial
dc.subjectSabinene
dc.subjectChemistry
dc.subjectDPPH
dc.subjectBroth microdilution
dc.subjectFood science
dc.subjectAntioxidant
dc.subjectLimonene
dc.subjectLinoleic acid
dc.subjectMinimum inhibitory concentration
dc.subjectLipid peroxidation
dc.subjectGas chromatography
dc.subjectChromatography
dc.subjectTraditional medicine
dc.subjectBiochemistry
dc.subjectOrganic chemistry
dc.subjectFatty acid
dc.titleAntimicrobial and antioxidant activities of the essential oil of Chaerophyllum libanoticum Boiss. et Kotschy
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5020834550
local.authorid.openalexA5037906841
local.authorid.openalexA5086511059
local.authorid.openalexA5030445507

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