المؤلفون: Saleh Alwasel, İlhami Gülçin, Ahmet C. Gören, Ekrem Köksal, Ercan Bursal, Hatice Tohma

المساهمون: GÖREN, AHMET CEYHAN

مصطلحات موضوعية: Antioxidant, DPPH, General Chemical Engineering, medicine.medical_treatment, Flavonoid, medicine.disease_cause, 01 natural sciences, Industrial and Manufacturing Engineering, Ferulic acid, chemistry.chemical_compound, 0404 agricultural biotechnology, Antioxidant activity, Phenols, medicine, Food science, Safety, Risk, Reliability and Quality, chemistry.chemical_classification, Flavonoids, HPLC-MS/MS, 010401 analytical chemistry, 04 agricultural and veterinary sciences, 040401 food science, 0104 chemical sciences, chemistry, Biochemistry, Pyrogallol, Tohma H., GÜLÇİN İ., Bursal E., Goren A. C. , ALWASEL S. H. , KÖKSAL E., -Antioxidant activity and phenolic compounds of ginger (Zingiber officinale Rosc.) determined by HPLC-MS/MS-, JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, cilt.11, ss.556-566, 2017, Zingiber officinale, Oxidative stress, Ginger (Zingiber officinale Rosc.), Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e83c6412532d92fd3417af8701fc32e4
https://aperta.ulakbim.gov.tr/record/98265