| Authors: |
Dincturk HC; Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Türkiye., Bilgin AB; Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Türkiye., Köroğlu DG; Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Türkiye., Gozukirmizi CK; Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Türkiye., Ozkan G; Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Türkiye., Capanoglu E; Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Türkiye. capanogl@itu.edu.tr., Setzer WN; Aromatic Plant Research Center, 230 N 1200 E, Suite 100, Lehi, UT, 84043, USA.; Department of Chemistry, University of Alabama in Huntsville, Huntsville, AL, 35899, USA., Büsselberg D; Weill Cornell Medicine-Qatar, Education City, Qatar Foundation, P.O. Box 24144, Doha, Qatar., Calina D; Department of Clinical Pharmacy, University of Medicine and Pharmacy of Craiova, 200349, Craiova, Romania. calinadaniela@gmail.com., Sharifi-Rad J; Universidad Espíritu Santo, Samborondón, 092301, Ecuador. javad.sharifirad@gmail.com.; Centro de Estudios Tecnológicos y Universitarios del Golfo, Veracruz, Mexico. javad.sharifirad@gmail.com.; Department of Medicine, College of Medicine, Korea University, Seoul, 02841, Republic of Korea. javad.sharifirad@gmail.com. |
