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Effect of Pretreatments and Drying Conditions on Drying Rate and Colour Retention of Basil (Ocimum basilicum)

✍ Scribed by T. Rocha; A. Lebert; C. Marty-Audouin


Book ID
115609834
Publisher
Elsevier Science
Year
1993
Tongue
English
Weight
477 KB
Volume
26
Category
Article
ISSN
1096-1127

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A large sample of fresh basil, Ocimum basilicum L., was dried at 45Β°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