2004•Food ChemistryRequires access

Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties

Seung‐Joo Lee, Katumi Umano, Takayuki Shibamoto, Kwang‐Geun Lee

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Key concepts: Thymol, Chemistry, Basilicum, Eugenol, Carvacrol, Ocimum, Linalool, Estragole

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Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties — Research Paper | ScholarLens