The Effect Of Irradiation On Antioxidant Activities Of Sage, Oregano And Basil

International Journal of Food Science & TechnologyVolume 48, Issue 11 p. 2438-2440 Short Communication The effect of irradiation on antioxidant activities of sage, oregano and basil Neriman Bagdatlioglu, Corresponding Author Neriman Bagdatlioglu Celal Bayar University, Faculty of Engineering, Food Engineering Department, 45140 Manisa, TurkeyCorrespondent: E-mail: [email protected]Search for more papers by this authorBilge Taskin, Bilge Taskin Celal Bayar University, Faculty of Engineering, Food Engineering Department, 45140 Manisa, TurkeySearch for more papers by this authorSibel Orman, Sibel Orman Celal Bayar University, Faculty of Engineering, Food Engineering Department, 45140 Manisa, TurkeySearch for more papers by this author Neriman Bagdatlioglu, Corresponding Author Neriman Bagdatlioglu Celal Bayar University, Faculty of Engineering, Food Engineering Department, 45140 Manisa, TurkeyCorrespondent: E-mail: [email protected]Search for more papers by this authorBilge Taskin, Bilge Taskin Celal Bayar University, Faculty of Engineering, Food Engineering Department, 45140 Manisa, TurkeySearch for more papers by this authorSibel Orman, Sibel Orman Celal Bayar University, Faculty of Engineering, Food Engineering Department, 45140 Manisa, TurkeySearch for more papers by this author First published: 07 September 2013 https://doi.org/10.1111/ijfs.12195Citations: 1Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Citing Literature Volume48, Issue11November 2013Pages 2438-2440 RelatedInformation