Differences in Essential Oil Composition of Basil (Ocimum basilicum L.) Italian Cultivars Related to Morphological Characteristics

Journal of Agricultural and Food Chemistry - Tập 44 Số 12 - Trang 3926-3929 - 1996
Mauro Marotti1, Roberta Piccaglia1, E. Giovanelli1
1Dipartimento di Agronomia, Università di Bologna, Via Filippo Re 6-8, 40126 Bologna, Italy

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