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A GC–MS method validation for quantitative investigation of some chemical markers in Salvia hypargeia Fisch. & C.A. Mey. of Turkey: Enzyme inhibitory potential of ferruginol

dc.contributor.authorYilmaz, Mustafa A.
dc.contributor.authorKOLAK, Ufuk
dc.contributor.authorErtas, Abdulselam
dc.contributor.authorYener, Ismail
dc.contributor.authorFırat, Mehmet
dc.contributor.authorBakir, Derya
dc.contributor.authorAkdeniz, Mehmet
dc.date.accessioned2021-03-03T11:26:33Z
dc.date.available2021-03-03T11:26:33Z
dc.identifier.citationBakir D., Akdeniz M., Ertas A., Yilmaz M. A. , Yener I., Fırat M., KOLAK U., "A GC–MS method validation for quantitative investigation of some chemical markers in Salvia hypargeia Fisch. & C.A. Mey. of Turkey: Enzyme inhibitory potential of ferruginol", Journal of Food Biochemistry, 2020
dc.identifier.issn0145-8884
dc.identifier.othervv_1032021
dc.identifier.otherav_27ef561d-765a-432e-b01e-02a6ce9f0b91
dc.identifier.urihttp://hdl.handle.net/20.500.12627/31704
dc.identifier.urihttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85088087359&origin=inward
dc.identifier.urihttps://doi.org/10.1111/jfbc.13350
dc.language.isoeng
dc.titleA GC–MS method validation for quantitative investigation of some chemical markers in Salvia hypargeia Fisch. & C.A. Mey. of Turkey: Enzyme inhibitory potential of ferruginol
dc.typeMakale
dc.relation.journalJournal of Food Biochemistry
dc.contributor.departmentTürkiye Cumhuriyeti adalet bakanliği , ,
dc.contributor.firstauthorID2207657


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