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

Food Chemistry - Tập 164 - Trang 518-526 - 2014
Patrick M. Flanigan1, Emily D. Niemeyer1
1Department of Chemistry and Biochemistry, Southwestern University, Georgetown, TX 78626, United States

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