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Antioxidant activity and phenolic composition of sumac (Rhus coriaria L.) extracts

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dc.contributor.authorKoşar, Müberra
dc.contributor.authorBozan, Berrin
dc.contributor.authorBaşer, K. Hüsnü Can
dc.contributor.authorK. Hüsnü Can Başer
dc.contributor.orcid0000-0002-1559-998X
dc.contributor.orcid0000-0002-3112-5784
dc.contributor.orcid0000-0002-0379-8535
dc.contributor.orcid0000-0003-2710-0231
dc.date.accessioned2025-11-13T09:00:29Z
dc.date.issued2006-11-28
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2006.09.049
dc.identifier.endpage959
dc.identifier.issn0308-8146
dc.identifier.issue3
dc.identifier.openalexW1996119913
dc.identifier.startpage952
dc.identifier.urihttps://hdl.handle.net/11421/188
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2006.09.049
dc.identifier.volume103
dc.language.isoen
dc.relation.ispartofFood Chemistry
dc.rightsrestrictedAccess
dc.subjectChemistry
dc.subjectDPPH
dc.subjectGallic acid
dc.subjectAntioxidant
dc.subjectEthyl acetate
dc.subjectPetunidin
dc.subjectMalvidin
dc.subjectTannin
dc.subjectFood science
dc.subjectProanthocyanidin
dc.subjectAnthocyanin
dc.subjectChromatography
dc.subjectPolyphenol
dc.subjectOrganic chemistry
dc.subject.sdg6
dc.titleAntioxidant activity and phenolic composition of sumac (Rhus coriaria L.) extracts
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5086511059
local.authorid.openalexA5041612111
local.authorid.openalexA5030445507

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