In vitro and In vivo biological activities and phenolic characterization of Thymus praecox subsp. skorpilii var. skorpilii

dc.contributor.author	Taskin, Turgut
dc.contributor.author	Cam, Muhammet Emin
dc.contributor.author	Taskin, Duygu
dc.contributor.author	Rayaman, Erkan
dc.date.accessioned	2021-12-21T08:45:54Z
dc.date.available	2021-12-21T08:45:54Z
dc.date.issued	2019
dc.identifier.issn	2193-4126
dc.identifier.issn	2193-4134
dc.identifier.uri	https://doi.org/10.1007/s11694-018-9967-1
dc.identifier.uri	http://dspace.yeniyuzyil.edu.tr:8080/xmlui/handle/20.500.12629/1821
dc.description.abstract	Thymus species are used as food and spices in several Mediterranean and other countries as well as for medical purposes on account of their biological properties. The extraction procedures and solvents are an important step in processing bioactive constit
dc.language.iso	English
dc.publisher	Sprınger
dc.title	In vitro and In vivo biological activities and phenolic characterization of Thymus praecox subsp. skorpilii var. skorpilii
dc.type	Article
dc.relation.journal	Journal Of Food Measurement And Characterızatıon
dc.identifier.issue	1
dc.identifier.startpage	536
dc.identifier.endpage	544
dc.identifier.volume	13
dc.identifier.doi	10.1007/s11694-018-9967-1
dc.relation.issue	1
dc.relation.volume	13