Constituents, Oxidant-Antioxidant Profile, and Antimicrobial Capacity of the Essential Oil Obtained from Ferulago Sandrasica Peşmen and Quézel-Reference-Cited by-同舟云学术

Constituents, Oxidant-Antioxidant Profile, and Antimicrobial Capacity of the Essential Oil Obtained from Ferulago Sandrasica Peşmen and Quézel

Published:2013-03-25 Issue:8 Volume:16 Page:1655-1662
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Celik Ali¹,Arslan Idris¹,Herken Emine Nur²,Ermis Ahmet¹

Affiliation:

1. a Department of Biology, Faculty of Science and Literature , Pamukkale University , Denizli , Turkey

2. b Department of Food Engineering, Faculty of Engineering , Pamukkale University , Denizli , Turkey

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2011.618898

Reference28 articles.

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3. Reaction of xanthine oxidase-derived oxidants with lipid and protein of human plasma

4. Pimenov , M.G. and Leonov , M.V. 1993. The Genera of the Umbelliferae: A Nomenclator, 159Kew, UK: Royal Botanic Gardens.

5. Baytop , T. 1999. Therapy with Medicinal Plants in Turkey—Past and Present, 2nd, 348Istanbul, Turkey: Nobel Tip Basimevi.

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