Effects of drying and storage of herbs a
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O. Baritaux; H. Richard; J. Touche; M. Derbesy
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Article
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1992
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John Wiley and Sons
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English
⚖ 311 KB
👁 2 views
A large sample of fresh basil, Ocimum basilicum L., was dried at 45°C for 12 hours and stored. After three, six and seven months, qualitative and quantitative analyses of the essential oil were performed by steam distillation and GC-MS. The principal components found in the essential oils were: meth