Determination of antioxidant capacity using different acidified solvents and element contents of Allium tuncelianum: A regional and varietal study on endemic edible garlic-Reference-Cited by-同舟云学术

Determination of antioxidant capacity using different acidified solvents and element contents of Allium tuncelianum: A regional and varietal study on endemic edible garlic

Published:2019-03-25 Issue:4 Volume:47 Page:423-435
ISSN:1073-9149
Container-title:Instrumentation Science & Technology
language:en
Short-container-title:Instrumentation Science & Technology

Author:

Karaaslan Nagihan M.¹,Ince Muharrem¹,Kaplan Ince Olcay²,Goksin Karaaslan Merve³

Affiliation:

1. Faculty of Engineering, Department of Chemical Engineering, Munzur University, Tunceli, Turkey;

2. Faculty of Engineering, Department of Food Engineering, Munzur University, Tunceli, Turkey;

3. Faculty of Science and Arts, Department of Chemistry, Inonu University, Malatya, Turkey

Publisher

Informa UK Limited

Subject

General Environmental Science,Instrumentation,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/10739149.2019.1587767

Reference46 articles.

1. Wild Edible Plants of Pertek (Tunceli-Turkey)

2. Baktir, I. Tunceli Sarımsagının (Allium tuncelianum) In Vitro Kosullarında Cogaltılması. In: Proceeding of GAP IV. Tarim Kongresi. 2005; pp 206–208 (in Turkish).

3. Icgil, D. Y. In Vitro Micropropagation of Tunceli Garlic (Allium tuncelianum (Kollman, Özhatay, Matev, Şiraneci). MS Thesis, Department of Field Crops, Institute of Natural and Applied Sciences, University of Dicle, Diyarbakir, Turkey, 2012.

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