The effects of different UV-B radiation intensities on morphological and biochemical characteristics inOcimum basilicumL.

Author:

Sakalauskaitė Jurga,Viskelis Pranas,Dambrauskienė Edita,Sakalauskienė Sandra,Samuolienė Giedrė,Brazaitytė Aušra,Duchovskis Pavelas,Urbonavičienė Dalia

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference53 articles.

1. Ocimum sp. (basil): botany, cultivation, pharmaceutical properties, and biotechnology;Makri;J Herbs Spices Med Plants,2008

2. The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients;Gutierrez;Int J Food Microbiol,2008

3. Chemical composition, antioxidant and antimicrobial activities of basil (Ocimum basilicum) essential oils depend on seasonal variations;Hussain;Food Chem,2008

4. Therapeutic uses of Ocimum sanctum Linn (tulsi) with a note on eugenol and its pharmacological actions: a short review;Prakash;Indian J Physiol Pharmacol,2005

5. Bioactive compounds and antioxidant activity of small fruits in Lithuania;Viskelis;J Food Agric Environ,2010

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