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Allied studies on the effect of Rosmarinus officinalis L. on experimental hepatotoxicity and mutagenesis

✍ Scribed by A. Fahim, Amr Y. Esmat, Hoda M. Fad, Fawzia


Book ID
120581710
Publisher
Informa plc
Year
1999
Tongue
English
Weight
369 KB
Volume
50
Category
Article
ISSN
0963-7486

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of these herbs. There was maximum retention of ascorbic acid in microwave blanched marjoram and rosemary (21.5, 33.0 mg/100 g) i s . 79.4% and 49.9% compared to fresh herbs. Blanching resulted in better retention of the original green colour of the fresh herb compared to direct drying of the herbs.