Effect of cultivar on phenolic levels, anthocyanin composition, and antioxidant properties in purple basil (Ocimum basilicum L.)

Published 2014 View Full Article

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Title
Effect of cultivar on phenolic levels, anthocyanin composition, and antioxidant properties in purple basil (Ocimum basilicum L.)
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 164, Issue -, Pages 518-526
Publisher
Elsevier BV
Online
2014-05-21
DOI
10.1016/j.foodchem.2014.05.061

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