Boiling Technique-Based Food Processing Effects on the Bioactive and Antimicrobial Properties of Basil and Rosemary

Rosemary (Rosmarinus officinalis) and basil (Ocimum sanctum Linn) are mostly used as herbal teas, made by steeping whole or ground herbs in boiling water. Hence, it is important to know the effect of boiling time on the bioactivity of these herbs. The effect of different boiling times (5, 10, and 15...

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Detalles Bibliográficos
Autores principales: Salamatullah, Ahmad Mohammad, Hayat, Khizar, Arzoo, Shaista, Alzahrani, Abdulhakeem, Ahmed, Mohammed Asif, Yehia, Hany M., Alsulami, Tawfiq, Al-Badr, Nawal, Al-Zaied, Bandar Ali M, Althbiti, Mohammed Musaad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8658947/
https://www.ncbi.nlm.nih.gov/pubmed/34885955
http://dx.doi.org/10.3390/molecules26237373

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8658947/
https://www.ncbi.nlm.nih.gov/pubmed/34885955
http://dx.doi.org/10.3390/molecules26237373

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