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Assessment of Phenolic Acid Content and<i>In Vitro</i>Antiradical Characteristics of Hawthorn

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dc.contributor.authorÖZTÜRK, NİLGÜN
dc.contributor.authorTunçel, Muzaffer
dc.contributor.orcid0000-0002-7503-0146
dc.contributor.orcid0000-0002-8238-6300
dc.date.accessioned2025-11-13T09:59:32Z
dc.date.issued2011-05-10
dc.identifier.doihttps://doi.org/10.1089/jmf.2010.0063
dc.identifier.endpage669
dc.identifier.issn1096-620X
dc.identifier.issue6
dc.identifier.openalexW1995887917
dc.identifier.startpage664
dc.identifier.urihttps://hdl.handle.net/11421/2828
dc.identifier.urihttps://doi.org/10.1089/jmf.2010.0063
dc.identifier.volume14
dc.language.isoen
dc.relation.ispartofJournal of Medicinal Food
dc.rightsrestrictedAccess
dc.subjectChemistry
dc.subjectGallic acid
dc.subjectDPPH
dc.subjectSyringic acid
dc.subjectVanillic acid
dc.subjectChlorogenic acid
dc.subjectCaffeic acid
dc.subjectEthyl acetate
dc.subjectPhenols
dc.subjectPhenolic acid
dc.subjectHyperoside
dc.subjectFood science
dc.subjectFerulic acid
dc.subjectAntioxidant
dc.subjectHerbal tea
dc.subjectRutin
dc.subjectChromatography
dc.subjectOrganic chemistry
dc.titleAssessment of Phenolic Acid Content and<i>In Vitro</i>Antiradical Characteristics of Hawthorn
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5102901692
local.authorid.openalexA5019804257

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