Effect of different drying processes on an antioxidant potential of three species of the Lamiaceae family
Introduction: Spice plants are a rich source of biologically active compounds. Processes of drying, limits the development of microorganisms and biochemical reactions in raw herbs, at the same time modifies their chemical composition.
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2021-03-01
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| Series: | Herba Polonica |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/hepo-2021-0004 |