Chemical components and pharmacological benefits of Basil (Ocimum basilicum): a review-Reference-Cited by-同舟云学术

Chemical components and pharmacological benefits of Basil (Ocimum basilicum): a review

Published:2020-01-01 Issue:1 Volume:23 Page:1961-1970
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Shahrajabian Mohamad Hesam¹^ORCID,Sun Wenli¹^ORCID,Cheng Qi²^ORCID

Affiliation:

1. Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China

2. College of Life Sciences, Hebei Agricultural University, Baoding, Hebei, China; Global Alliance of HeBAU-CLS&HeQiS for BioAl-Manufacturing, Baoding, Hebei, China

Funder

National Key R&D Program of China

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2020.1828456

Reference122 articles.

1. Chemotaxonomical analysis of the essential oil aroma compounds of four different Ocimum species from southern India

2. Volatile composition of sweet basil essential oil (Ocimum basilicum L.) as affected by drying method

3. Basil (Ocimum basilicum L.) a Source of Valuable Phytonutrients

4. The most aroma-active compounds in shade-dried aerial parts of basil obtained from Iran and Turkey

5. Aroma profiles of five basil (Ocimum basilicum L.) cultivars grown under conventional and organic conditions

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