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Chemotyping of commercially available basil (Ocimum basilic..:
Eunice M. Bajomo
;
Melanie S. Aing
;
Lucas S. Ford
.
http://www.sciencedirect.com/science/article/pii/S2352364622000013. , 2022
Link:
https://doi.org/10.1016/j.nfs.2022.01.001
RT Journal T1
Chemotyping of commercially available basil (Ocimum basilicum L.) varieties: Cultivar and morphotype influence phenolic acid composition and antioxidant properties
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:c09dd90e4060487dbc26956e14e06b96&Exemplar=1&LAN=DE A1 Eunice M. Bajomo A1 Melanie S. Aing A1 Lucas S. Ford A1 Emily D. Niemeyer PB Elsevier YR 2022 K1 Ocimum basilicum L K1 Basil K1 Phenolic acids K1 Antioxidants K1 Food analysis K1 Lamiaceae family K1 Nutrition. Foods and food supply K1 TX341-641 K1 Food processing and manufacture K1 TP368-456 JF http://www.sciencedirect.com/science/article/pii/S2352364622000013 LK http://dx.doi.org/https://doi.org/10.1016/j.nfs.2022.01.001 DO https://doi.org/10.1016/j.nfs.2022.01.001 SF ELIB - SuUB Bremen
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