Chemical composition and antioxidant capacity of free volatile aglycones from basil (Ocimum basilicum L.) compared with its essential oil
- 作者O. Politeo; M. Jukic; M. Milos
- 卷第101卷
- 期第1期
- 印刷ISSN0308-8146
- 文件大小211.72KB
- 发表时间2007
- DOI10.1016/j.foodchem.2006.01.045
- 页码379-385
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