Volatile composition of sweet basil essential oil (Ocimum basilicum L.) as affected by drying method

Food Research International

Volumn 48, Issue 1, 2012, Pages 217-225

  Calín Sánchez, Ángel ^a   Lech, Krzysztof ^b   Szumny, Antoni ^b   Figiel, Adam ^b   Carbonell Barrachina, Ángel A ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

^b WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

Author keywords

Aromatic herbs; Eugenol; Hot air drying; Methyleugenol; Vacuum microwave drying

Indexed keywords

AROMATIC HERBS; EUGENOL; HOT AIR DRYING; METHYLEUGENOL; VACUUM MICROWAVE DRYING;

CHROMATOGRAPHIC ANALYSIS; ESSENTIAL OILS; VACUUM; VOLATILE ORGANIC COMPOUNDS;

DRYING;

OCIMUM; OCIMUM BASILICUM;

EID: 84860176496     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.03.015     Document Type: Article

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