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In vitro bioaccessibility and activity of basil (Ocimum basilicum L.) phytochemicals as affected by cultivar and postharvest preservation method – Convection drying, freezing, and freeze-drying

Łukasz Sęczyk, Fethi Ahmet Özdemir, Barbara Kołodziej

2022Food Chemistry40 citationsDOI

Topics & Concepts

PostharvestOcimumBasilicumRosmarinic acidChemistryFood scienceCultivarAntioxidantSweet BasilFreeze-dryingHorticultureBiologyChromatographyBiochemistryEssential oilPhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial ActivityFood Drying and Modeling
In vitro bioaccessibility and activity of basil (Ocimum basilicum L.) phytochemicals as affected by cultivar and postharvest preservation method – Convection drying, freezing, and freeze-drying | Litcius