Yayın: CHEMICAL CHARACTERIZATION OF THE FATTY ACID COMPOSITIONS AND ANTMICROBIAL ACTIVITY OF SUMAC (RHUS CORIARIA L.) FRUITS, GROWING NATURALLY IN TURKEY AND SOLD IN HERBALIST MARKETS
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Antimicrobial, Palmitic acid, Oleic acid, Food science, Linoleic acid, Broth microdilution, Fatty acid, Chemistry, Biology, Microbiology, Minimum inhibitory concentration, Biochemistry