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Composition of Volatiles Obtained from Spices by Microdistillation

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dc.contributor.authorMine Kürkçüoğlu
dc.contributor.authorKÜRKÇÜOĞLU, MİNE
dc.contributor.authorN. Sargin
dc.contributor.authorSargin, N.
dc.contributor.authorK. Hüsnü Can Başer
dc.contributor.authorBaşer, K. Hüsnü Can
dc.contributor.orcid0000-0002-9375-0294
dc.contributor.orcid0000-0003-2710-0231
dc.date.accessioned2025-11-13T10:37:37Z
dc.date.issued2003-07-01
dc.identifier.doi10.1023/b:conc.0000003415.49701.8b
dc.identifier.endpage357
dc.identifier.issn0009-3130
dc.identifier.issue4
dc.identifier.openalexW1980670734
dc.identifier.scopus2-s2.0-3342968781
dc.identifier.startpage355
dc.identifier.urihttps://hdl.handle.net/11421/4756
dc.identifier.urihttps://doi.org/10.1023/b:conc.0000003415.49701.8b
dc.identifier.volume39
dc.identifier.wos000188670000009
dc.language.isoen
dc.relation.ispartofChemistry of Natural Compounds
dc.rightsrestrictedAccess
dc.subjectCoriandrum
dc.subjectFoeniculum
dc.subjectAnethum graveolens
dc.subjectChemistry
dc.subjectSativum
dc.subjectPiper
dc.subjectSteam distillation
dc.subjectComposition (language)
dc.subjectFood science
dc.subjectEssential oil
dc.subjectTraditional medicine
dc.subjectChromatography
dc.subjectBotany
dc.subjectBiology
dc.subject.sdg6
dc.titleComposition of Volatiles Obtained from Spices by Microdistillation
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5084633782
local.authorid.openalexA5043026734
local.authorid.openalexA5030445507

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