Influence of cut number on qualitative traits in different cultivars of sweet basil

Industrial Crops and Products

Volumn 44, Issue , 2013, Pages 465-472

  Carlo, Nicoletto ^a   Silvia, Santagata ^a   Stefano, Bona ^a   Paolo, Sambo ^a  

^a UNIVERSITY OF PADOVA   (Italy)

Author keywords

Antioxidant; Ascorbic acid; Essential oil; Harvest; Ocimum basilicum; Phenols; Yield

Indexed keywords

ANTIOXIDANT; ASCORBIC ACIDS; HARVEST; OCIMUM BASILICUM; YIELD;

CULTIVATION; ELECTROCARDIOGRAPHY; ESSENTIAL OILS; FOOD PROCESSING; ORGANIC ACIDS; PHENOLS; PLANTS (BOTANY);

OILS AND FATS;

ANTIOXIDANT; ASCORBIC ACID; BIOCHEMICAL COMPOSITION; CROP YIELD; CULTIVAR; CULTIVATION; ESSENTIAL OIL; FOOD PROCESSING; HARVESTING; HERB; PHYTOCHEMISTRY; PHYTOMASS;

OCIMUM; OCIMUM BASILICUM;

EID: 84872486757     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2012.10.009     Document Type: Article

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