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International Journal of Food Properties Volume 20, 2017 - Issue 3
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Antioxidant activity and polyphenol content of Turkish thyme (Thymus vulgaris) monitored by liquid chromatography and tandem mass spectrometry

Ekrem KöksalDepartment of Chemistry, Faulty of Sciences and Arts, Erzincan University, Erzincan, TurkeyCorrespondence[email protected]
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Ercan BursalDeptartment of Chemistry, Faculty of Sciences and Arts, Mus Alparslan University, Mus, TurkeyView further author information
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İlhami GülçinDeptartment of Chemistry, Faculty of Sciences, Ataturk University, Erzurum, Turkey;Department of Zoology, College of Science, King Saud University, Riyadh, Saudi ArabiaORCID Iconhttp://orcid.org/0000-0001-5993-1668View further author information
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Mustafa KorkmazDeptartment of Biology, Faculty of Sciences and Arts, Erzincan University, Erzincan, TurkeyView further author information
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Cüneyit ÇağlayanDeptartment of Chemistry, Faculty of Sciences, Ataturk University, Erzurum, TurkeyView further author information
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Ahmet C. GörenTUBITAK UME, Chemistry Group Laboratories, Gebze-Kocaeli, TurkeyORCID Iconhttp://orcid.org/0000-0002-5470-130XView further author information
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Saleh H. AlwaselDepartment of Zoology, College of Science, King Saud University, Riyadh, Saudi ArabiaView further author information
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Pages 514-525 | Received 18 Nov 2015, Accepted 16 Mar 2016, Published online: 16 Sep 2016

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