Variations in phenolic levels, anthocyanin composition, and antioxidant properties among 8 purple basil (Ocimum basilicum L.) cultivars

被引：0
|
作者：
Flanigan, Patrick [1 ]
Niemeyer, Emily D. [1 ]
机构：
[1] Southwestern Univ, Dept Chem & Biochem, Georgetown, TX 78626 USA
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2012年 / 243卷
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
186-AGFD
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页数：1
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