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Effect of Different Drying Methods and Distillation Times on Essential Oil Composition and Antioxidant Content of Rosemary

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dc.contributor.authorTEMEL
dc.contributor.authorOrçun ÇINAR
dc.contributor.authorHaluk Tokgöz
dc.contributor.authorFatma Uysal Bayar
dc.contributor.authorТ. Оzеk
dc.contributor.orcid0000-0003-1646-5876
dc.contributor.orcid0000-0002-8356-384X
dc.contributor.orcid0000-0002-9956-0045
dc.contributor.orcid0000-0002-7130-5704
dc.contributor.orcid0000-0003-4251-8783
dc.date.accessioned2025-11-13T12:09:24Z
dc.date.issued2024-12-18
dc.identifier.doihttps://doi.org/10.24323/akademik-gida.1603558
dc.identifier.endpage194
dc.identifier.issn1304-7582
dc.identifier.issue3
dc.identifier.openalexW4405507561
dc.identifier.startpage186
dc.identifier.urihttps://hdl.handle.net/11421/9138
dc.identifier.urihttps://doi.org/10.24323/akademik-gida.1603558
dc.identifier.volume22
dc.language.isoen
dc.relation.ispartofAkademik Gıda
dc.rightsopenAccess
dc.subjectCarnosic acid
dc.subjectEssential oil
dc.subjectChemistry
dc.subjectDistillation
dc.subjectFood science
dc.subjectAntioxidant
dc.subjectChromatography
dc.subjectSteam distillation
dc.subjectOrganic chemistry
dc.titleEffect of Different Drying Methods and Distillation Times on Essential Oil Composition and Antioxidant Content of Rosemary
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5085915839

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