A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2020; you can also visit the original URL.
The file type is
Food and Health
Cite this article as: Turgay, Ö., Esen, Y. (2020). Antioxidant, total phenolic, ascorbic and changes of Ocimum basilicum L. by sun and microwave drying. Food and Health, 6(2), 110-116. https://doi. ABSTRACT Basil is a plant consumed fresh and dried in Mediterranean cuisine. The effect of drying on antioxidant activity, total phenolic content, ascorbic acid content and color of Ocimum bacilicum L. from Turkey was investigated. The samples were dried by two methods: sun drying (RH 43-55% for 2doi:10.3153/fh20012 fatcat:phfkaixiqraifdwd67j7a2sh6a