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Antioxidant activity and total phenolic content of Iranian Ocimum accessions
Home
Publications
Antioxidant activity and total phenolic content of Iranian Ocimum accessions
Antioxidant activity and total phenolic content of Iranian Ocimum accessions
J Javanmardi
J Javanmardi
CS
C Stushnoff
C Stushnoff
EL
E Locke
E Locke
J.M Vivanco
J.M Vivanco
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1 December 2003
journal article
Published by
Elsevier
in
Food Chemistry
Vol. 83
(4)
,
547-550
https://doi.org/10.1016/s0308-8146(03)00151-1
Abstract
No abstract available
Keywords
OCIMUM BASILICUM
ANTIOXIDANT ACTIVITY
TOTAL PHENOLIC CONTENT
CULINARY HERB
Cited by 484 articles