Work

Chemical composition and antioxidant capacity of free volatile aglycones from basil (Ocimum basilicum L.) compared with its essential oil

Year: 2006

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2006.01.045

Authors: O. Politeo, M. Jukic, M. Milos

Institution: University of Split

Language: English

Topic: Essential Oils and Antimicrobial Activity

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2046678211

FWCI: 6.51

Cites: 24

Cited by: 350

Related to: 9