2014•Food ChemistryRequires access

Effect of cultivar on phenolic levels, anthocyanin composition, and antioxidant properties in purple basil (Ocimum basilicum L.)

Patrick Michael Flanigan, Emily D. Niemeyer

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Key concepts: Anthocyanin, Cultivar, Basilicum, Ocimum, Chemistry, Composition (language), Antioxidant, Food science

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Effect of cultivar on phenolic levels, anthocyanin composition, and antioxidant properties in purple basil (Ocimum basilicum L.) — Research Paper | ScholarLens