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

被引：0
|
作者：
Flanigan, Patrick M. [1 ]
Niemeyer, Emily D. [1 ]
机构：
[1] Department of Chemistry and Biochemistry, Southwestern University, 1001 E. University Ave., Georgetown, TX 78626, United States
来源：
Food Chemistry | 2014年 / 164卷
关键词：
Antioxidants;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：518 / 526
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