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Development of purple basil (Ocimum basilicum L.) sherbet fortified with propolis extract using response surface methodology

Azime Özkan Karabacak, Özüm Özoğlu, Senanur Durgut Malçok, Sina Recep Bağatırlar, Oya Kaçar, Canan Ece Tamer, Mihriban Korukluoğlu

2021Journal of Food Measurement & Characterization10 citationsDOI

Topics & Concepts

OcimumBasilicumPropolisDPPHFood scienceChemistrySweet BasilAspergillus nigerAntioxidantBotanyBiologyBiochemistryBee Products Chemical AnalysisEssential Oils and Antimicrobial ActivityPhytochemicals and Antioxidant Activities
Development of purple basil (Ocimum basilicum L.) sherbet fortified with propolis extract using response surface methodology | Litcius