Chemotyping of commercially available basil (Ocimum basilicum L.) varieties: Cultivar and morphotype influence phenolic acid composition and antioxidant properties-Reference-Cited by-同舟云学术

Chemotyping of commercially available basil (Ocimum basilicum L.) varieties: Cultivar and morphotype influence phenolic acid composition and antioxidant properties

Published:2022-03 Issue: Volume:26 Page:1-9
ISSN:2352-3646
Container-title:NFS Journal
language:en
Short-container-title:NFS Journal

Author:

Bajomo Eunice M.,Aing Melanie S.,Ford Lucas S.,Niemeyer Emily D.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference47 articles.

1. Variation in phenolic profiles and antioxidant properties among medicinal and culinary herbs of the Lamiaceae family;Ahn;J. Food Meas. Charact.,2020

2. Ocimum: An overview of classifications and relationships;Paton,1999

3. Production systems of sweet basil;Putievsky,1999

4. Basil: A source of aroma compounds and a popular culinary and ornamental herb;Simon,1999

5. The Cultivated Basils;Darrah,1980

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