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

dc.contributor.author	Taşkın, T.
dc.contributor.author	Çam, M.E.
dc.contributor.author	Taşkın, D.
dc.contributor.author	Rayaman, E.
dc.date.accessioned	2021-12-21T08:40:55Z
dc.date.available	2021-12-21T08:40:55Z
dc.date.issued	2019
dc.identifier.issn	21934126
dc.identifier.uri	https://doi.org/10.1007/s11694-018-9967-1
dc.identifier.uri	http://dspace.yeniyuzyil.edu.tr:8080/xmlui/handle/20.500.12629/1251
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	Springer Verlag
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 Characterization
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