Potassium rate alters the antioxidant capacity and phenolic concentration of basil (Ocimum basilicum L.) leaves

Food Chemistry - Tập 123 - Trang 1235-1241 - 2010
Phuong M. Nguyen1, Eileen M. Kwee1, Emily D. Niemeyer1
1Department of Chemistry and Biochemistry, Southwestern University, 1001 E. University Ave., Georgetown, TX, 78626, USA

Tài liệu tham khảo

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