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Comparative content analysis and biological activity studies of fatty and essential oils from some garlic products sold in Turkish community pharmacies, natural, and fermented garlic

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dc.contributor.authorDEMİRCİ, BETÜL
dc.contributor.authorÖZTÜRK, GÖZDE
dc.contributor.authorBilge Aydın
dc.contributor.authorGözde Öztürk
dc.contributor.authorFurkan Çoban
dc.contributor.authorGamze Göğer
dc.contributor.authorBetül Demırcı
dc.contributor.authorSongül Karakaya
dc.contributor.orcid0000-0001-7257-9224
dc.contributor.orcid0000-0002-0857-4776
dc.contributor.orcid0000-0002-7712-7259
dc.contributor.orcid0000-0002-3998-8859
dc.contributor.orcid0000-0003-2815-8988
dc.contributor.orcid0000-0003-2978-5385
dc.contributor.orcid0000-0003-2343-746X
dc.contributor.orcid0000-0002-3268-721X
dc.date.accessioned2025-11-13T11:13:43Z
dc.date.issued2024-07-21
dc.identifier.doihttps://doi.org/10.1002/fsn3.4352
dc.identifier.endpage6863
dc.identifier.issn2048-7177
dc.identifier.issue9
dc.identifier.openalexW4400868762
dc.identifier.startpage6849
dc.identifier.urihttps://hdl.handle.net/11421/6112
dc.identifier.urihttps://doi.org/10.1002/fsn3.4352
dc.identifier.volume12
dc.language.isoen
dc.relation.ispartofFood Science & Nutrition
dc.rightsopenAccess
dc.subjectAllium sativum
dc.subjectFood science
dc.subjectDPPH
dc.subjectGarlic Oil
dc.subjectChemistry
dc.subjectDiallyl trisulfide
dc.subjectFermentation
dc.subjectGARLIC POWDER
dc.subjectTraditional medicine
dc.subjectABTS
dc.subjectSAGE
dc.subjectDiallyl disulfide
dc.subjectAntioxidant
dc.subjectBiology
dc.subjectBotany
dc.subjectBiochemistry
dc.subjectMedicine
dc.subjectOrganic chemistry
dc.titleComparative content analysis and biological activity studies of fatty and essential oils from some garlic products sold in Turkish community pharmacies, natural, and fermented garlic
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5020834550
local.authorid.openalexA5063119459

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