Improvement of Phenolic Compounds, Essential Oil Content and Antioxidant Properties of Sweet Basil (Ocimum basilicum L.) Depending on Type and Concentration of Selenium Application
出版年份 2019 全文链接
标题
Improvement of Phenolic Compounds, Essential Oil Content and Antioxidant Properties of Sweet Basil (Ocimum basilicum L.) Depending on Type and Concentration of Selenium Application
作者
关键词
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出版物
Plants-Basel
Volume 8, Issue 11, Pages 458
出版商
MDPI AG
发表日期
2019-10-31
DOI
10.3390/plants8110458
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