213. Influence of plant maturity on anthocyanin concentrations, phenolic composition, and antioxidant properties of 3 purple basil (Ocimum basilicum L.) cultivars

213. Influence of plant maturity on anthocyanin concentrations, phenolic composition, and antioxidant properties of 3 purple basil (Ocimum basilicum L.) cultivars

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Định dạng:	Tạp chí chuyên đề
Chủ đề:	Phụ gia thực phẩm Chuyên đề Thực phẩm Chất phụ gia
Truy cập trực tuyến:	https://dlib.vnua.edu.vn/handle/123456789/26340
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