Ocimum basilicum var. Purpurascens leaves (red rubin basil): A source of bioactive compounds and natural pigments for the food industry

  1. Fernandes, F.
  2. Pereira, E.
  3. Círić, A.
  4. Soković, M.
  5. Calhelha, R.C.
  6. Barros, L.
  7. Ferreira, I.C.F.R.
Revue:
Food and Function

ISSN: 2042-650X,  2042-6496

Année de publication: 2019

Volumen: 10

Número: 6

Pages: 3161-3171

Type: Article

DOI: 10.1039/C9FO00578A GOOGLE SCHOLAR
La source de données: Scopus