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Quantitative analysis of natural antioxidants pelargonidin and peonidin in fresh vegetables using an ODS-3 liquid chromatography column

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dc.contributor.authorCAN, NAFİZ ÖNCÜ
dc.contributor.authorAltıokka, Göksel
dc.contributor.orcid0000-0003-0280-518X
dc.date.accessioned2025-11-13T21:23:38Z
dc.date.issued2007-09-06
dc.identifier.doihttps://doi.org/10.1016/j.toxlet.2007.05.567
dc.identifier.endpageS225
dc.identifier.issn0378-4274
dc.identifier.openalexW2042232582
dc.identifier.startpageS225
dc.identifier.urihttps://hdl.handle.net/11421/13266
dc.identifier.urihttps://doi.org/10.1016/j.toxlet.2007.05.567
dc.identifier.volume172
dc.language.isoen
dc.relation.ispartofToxicology Letters
dc.rightsrestrictedAccess
dc.subjectPeonidin
dc.subjectColumn (typography)
dc.subjectChromatography
dc.subjectChemistry
dc.subjectColumn chromatography
dc.subjectPelargonidin
dc.subjectHigh-performance liquid chromatography
dc.subjectCyanidin
dc.subjectFood science
dc.subjectAnthocyanin
dc.subjectMathematics
dc.subject.sdg2
dc.titleQuantitative analysis of natural antioxidants pelargonidin and peonidin in fresh vegetables using an ODS-3 liquid chromatography column
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5001553522
local.authorid.openalexA5073338213

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