2006•Food ChemistryRequires access

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

Olivera Politeo, Mila Jukić, Mladen Miloš

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Key concepts: Chemistry, Eugenol, Butylated hydroxytoluene, DPPH, Essential oil, Linalool, Basilicum, Ocimum

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