Effect of industrial microwave treatment on the antioxidant activity of herbs and spices

Italian Journal of Food Science

Volumn 16, Issue 1, 2004, Pages 97-103

  Bertelli, D ^a   Plessi, M ^a   Miglietta, F ^a  

^a UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

Author keywords

Antioxidant activity; Herbs; Microwaves; Phenolic substances; Prooxidant capacity; Spices

Indexed keywords

BASILICUM; OCIMUM; OCIMUM BASILICUM; ORIGANUM; ORIGANUM VULGARE; PIPER NIGRUM; SALVIA; SALVIA OFFICINALIS;

EID: 2442429538     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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