Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties
Seung‐Joo LeeKorea Food Research Institute, Seongnam-si, Republic of KoreaK. UMANOTakayuki ShibamotoDepartment of Environmental Toxicology, University of California, Davis, CA 95616, USAKwang‐Geun LeeDepartment of Food Science and Technology, Dongguk University, 3-26 Pil-dong, Chung-gu, Seoul 100-715, Republic of Korea
2004en
ABI
Аннотация
Аннотация мавжуд эмас.
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2 та иқтибос0 та фойдаланилган манба