Food safety of three species of Native Mint

  • 52 pages

  • Published: 1 Mar 2000

  • Author(s): Fulton, Anne, Dr

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This report develops methods for easy identification of the selected three species of Prostanthera and studies their characteristic texture, smell, taste and storage and cooking stability. It identifies the major chemical constituents of the oils, investigating the possible side effects after eating by studying published reports involving each constituent. It also looks into the anti-microbial activity of the oils from Prostanthera.