Influence of plant maturity on anthocyanin concentrations, phenolic composition, and antioxidant properties of 3 purple basil ( Ocimum basilicum L.) cultivars

Published 2016 View Full Article

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Title
Influence of plant maturity on anthocyanin concentrations, phenolic composition, and antioxidant properties of 3 purple basil ( Ocimum basilicum L.) cultivars
Authors
Keywords
Ocimum basilicum, L., Basil, Food analysis, High-performance liquid chromatography, Phenolic acids, Anthocyanins, Food composition, Antioxidants, Lamiaceae family
Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 53, Issue -, Pages 30-39
Publisher
Elsevier BV
Online
2016-09-09
DOI
10.1016/j.jfca.2016.08.009

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