Potassium rate alters the antioxidant capacity and phenolic concentration of basil (Ocimum basilicum L.) leaves

Food Chemistry

Volumn 123, Issue 4, 2010, Pages 1235-1241

  Nguyen, Phuong M ^a   Kwee, Eileen M ^a   Niemeyer, Emily D ^a  

^a SOUTHWESTERN UNIVERSITY   (United States)

Author keywords

Antioxidants; Basil; Ocimum basilicum L.; Phenolic compounds

Indexed keywords

ANTHOCYANIN; CALCIUM; CICHORIC ACID; CYANIDIN 3 GLUCOSIDE; MAGNESIUM; PHENOL DERIVATIVE; PHOSPHORUS; POTASSIUM; ROSMARINIC ACID;

ANTIOXIDANT ACTIVITY; ARTICLE; BASIL; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CULTIVAR; PLANT GROWTH; PLANT LEAF;

OCIMUM; OCIMUM BASILICUM;

EID: 77954952639     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.05.092     Document Type: Article

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