Çörek Otu Tohumu Esansiyel Yağının Antioksidan Etkinliğinin in vitro Yöntemlerle Araştırılması
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Cankiri Karatekin Universitesi
Reference29 articles.
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4. 4. Blois MS (1958). Antioxidant determinations by the use of stable free radical. Nature 1199-1200.
5. 5. Bulca S. (2015). Çörek otunun bileşenleri ve bu yağın ve diğer bazı uçucu yağların antioksidan olarak gıda teknolojisinde kullanımı. Journal of Adnan Menderes University Agricultural Faculty 11(2):29- 36.
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