| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539176 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠We determine how cultivar influences phenolic composition and antioxidant capacity in basil. ⺠Cultivar impacted total and individual phenolic concentrations and antioxidant capacities. ⺠Nine of the cultivars had chicoric acid in higher concentrations than rosmarinic acid. ⺠Individual phenolic acid composition strongly influences antioxidant capacity in basil.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Eileen M. Kwee, Emily D. Niemeyer,