Pardis Elmdoustazar

1 ta ish

Atatürk University

1. Phytochemical Traits and Biological Activity of <i>Satureja hortensis</i> and <i>Satureja macrantha</i> as Culinary Spices Using <scp>GC</scp> – <scp>MS</scp> / <scp>MS</scp> and <scp>LC</scp> – <scp>MS</scp> / <scp>MS</scp> Techniques

   Pardis Elmdoustazar, Bilge Aydın, Mehmet Önal +6

   MaqolaOAOchiq kirishEssential Oils and Antimicrobial ActivityFood Science & Nutrition20250 iqtibos

   ABIABI:AkademIndex/2025.article.001123