Identification and quantification of phenolic and volatile constituents in five different Anatolian thyme species using LC–MS/MS and GC-MS, with biological activities-Reference-Cited by-同舟云学术

Identification and quantification of phenolic and volatile constituents in five different Anatolian thyme species using LC–MS/MS and GC-MS, with biological activities

Published:2021-10 Issue: Volume:43 Page:101141
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Boga Mehmet,Ozkan Esra Eroglu,Ersoy Ezgi^ORCID,Tuncay Eyyüp,Canturk Yeter Yesil,Cinar Ercan,Kara Emel Mataraci,Zengin Gokhan

Funder

TÜBİTAK

Dicle University

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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5. Antioxidant and antibacterial activity of flavonoid-, polyphenol-and anthocyanin-rich extracts from Thymus kotschyanus boiss & hohen aerial parts;Baharfar;Journal of Food Science and Technology,2015

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