Phenolic Composition, Enzyme Inhibitory and Anti-quorum Sensing Activities of Cinnamon (Cinnamomum zeylanicum Blume) and Basil (Ocimum basilicum Linn)

Chemistry Africa - Tập 4 Số 4 - Trang 759-767 - 2021
Alfred Ngenge Tamfu1, Selçuk Küçükaydın2, Özgür Ceylan3, Tuba Baygar4, Mehmet Emin Duru5
1Department of Chemical Engineering, School of Chemical Engineering and Mineral Industries, University of Ngaoundere, 454 Ngaoundere, Cameroon
2Department of Medical Services and Techniques, Koycegiz Vocational School of Health Services, Mugla Sitki Kocman University, Muğla, Turkey
3Food Quality Control and Analysis Program, Ula Ali Kocman Vocational School, Mugla Sitki Kocman University, 48147, Ula, Muğla, Turkey
4Department of Biology, Faculty of Science, Mugla Sitki Kocman University, Muğla, Turkey
5Department of Chemistry, Faculty of Science, Mugla Sitki Kocman University, Muğla, Turkey

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