YÖKSİS Makale Veritabanı

Changes in antioxidant activity, phenolic compounds, fatty acids, and mineral contents of raw, germinated, and boiled lentil seeds

Changes in antioxidant activity, phenolic compounds, fatty acids, and mineral contents of raw, germinated, and boiled lentil seeds

The Effect of Spice Powders on Bioactive Compounds, Antioxidant Activity, Phenolic Components, Fatty Acids, Mineral Contents and Sensory Properties of “Ke¸skek”, Which Is a Traditional Food

Differential metabolomic fingerprinting of the crude extracts of three asteraceae species with assessment of their in vitro antioxidant and enzyme-ınhibitory activities supported by in silico inves…