The effect of basil (Ocimum basilicum) as antioxidant during the cod desalt process.

Lea Silvia Sant’Ána; Graziele Gustinelli Arantes de Carvalho

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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The effect of basil (Ocimum basilicum) as antioxidant during the cod desalt process.

Lea Silvia Sant’Ána ¹ ; Graziele Gustinelli Arantes de Carvalho ²

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Lea Silvia Sant’Ána; Graziele Gustinelli Arantes de Carvalho. The effect of basil (Ocimum basilicum) as antioxidant during the cod desalt process.. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/the-effect-of-basil-ocimum-basilicum-as-antioxidant-during-the-cod-desalt-proces?lang=en>. Acesso em: 05 Ago. 2026. Copy citation

Lea Silvia Sant’Ána, 2022, The effect of basil (Ocimum basilicum) as antioxidant during the cod desalt process.. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/the-effect-of-basil-ocimum-basilicum-as-antioxidant-during-the-cod-desalt-proces?lang=en>. Copy citation

Lea Silvia Sant’Ána. (2022, May). The effect of basil (Ocimum basilicum) as antioxidant during the cod desalt process.. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Lea Silvia Sant’Ána, The effect of basil (Ocimum basilicum) as antioxidant during the cod desalt process.. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/the-effect-of-basil-ocimum-basilicum-as-antioxidant-during-the-cod-desalt-proces?lang=en Copy citation

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¹ Faculdade de Ciências Agronômicas - Unesp Botucatu / UNESP Botucatu ;

² Caunesp/Unesp / Universidade Estadual Paulista “Júlio de Mesquita Filho”

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Food Processing

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