Variations in phenolic composition and antioxidant properties among 15 basil (Ocimum basilicum L.) cultivars

标题
Variations in phenolic composition and antioxidant properties among 15 basil (Ocimum basilicum L.) cultivars
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 128, Issue 4, Pages 1044-1050
出版商
Elsevier BV
发表日期
2011-04-19
DOI
10.1016/j.foodchem.2011.04.011

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