Heat treatment, sodium carbonate, ascorbic acid and rosemary essential oil application for the preservation of fresh Rosmarinus officinalis quality
Panayiota Xylia, Klaudia Georgia Fasko, Antonios Chrysargyris, Nikolaos Tzortzakis
Topics & Concepts
RosmarinusOfficinalisAscorbic acidFood scienceChemistryDPPHAromaEssential oilShelf lifeAntioxidantRespiration rateBotanyBiologyBiochemistryRespirationEssential Oils and Antimicrobial ActivityPhytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life Management