The effect of irradiation on antioxidant activities of sage, oregano and basil

被引：2
|
作者：
Bagdatlioglu, Neriman [1 ]
Taskin, Bilge [1 ]
Orman, Sibel [1 ]
机构：
[1] Celal Bayar Univ, Fac Engn, Dept Food Engn, TR-45140 Manisa, Turkey
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2013年 / 48卷 / 11期
关键词：
Antioxidant activity; basil; irradiation; oregano; sage; GAMMA-IRRADIATION; FOOD;
D O I：
10.1111/ijfs.12195
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
[No abstract available]
引用
收藏
页码：2438 / 2440
页数：3
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