Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleTHE EFFECT OF STEAM STERILIZATION ON ANTIOXIDANT ACTIVITIES OF SAGE, OREGANO AND BASIL.SubjectsSTEAM as a disinfectant; ANTIOXIDANTS; HERBS; AROMATIC plants; CHELATES; BASIL; OREGANO; SAGE; PHENOLSPublicationItalian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2010, Vol 22, Issue 3, p343ISSN1120-1770Publication typeArticle