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Anticancer effects of enrichment in the bioactive components of the functional beverage of Turkish gastronomy by supplementation with purple basil (Ocimum basilicum L.) and the ultrasound treatment |
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| Authors: | Caglar Doguer Seydi Yıkmış Okan Levent Melikenur Turkol |
| Affiliation: | 1. Department of Nutrition and Dietetics, Tekirdag Namik Kemal University, Tekirdag, Turkey Contribution: Conceptualization, Data curation, Investigation, Methodology, Project administration, Resources, Software, Supervision, Validation, Visualization, Writing - original draft, Writing - review & editing;2. Department of Food Technology, Tekirdag Namik Kemal University, Tekirdag, Turkey;3. Department of Food Engineering, Faculty of Engineering, Inonu University, Malatya, Turkey Contribution: Data curation, Investigation, Methodology, Validation, Writing - review & editing;4. Department of Nutrition and Dietetics, Tekirdag Namik Kemal University, Tekirdag, Turkey Contribution: Formal analysis, Investigation |
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