Ocimum Basilicum Var. Purpurascens Leaves (Red Rubin Basil): a Source of Bioactive Compounds and Natural Pigments for the Food Industry

AuthID
 P-00Q-RFT
7
Author(s)
Fernandes, F
·
Document Type
Article
Year published
2019
Published
in FOOD & FUNCTION, ISSN: 2042-6496
Volume: 10, Issue: 6, Pages: 3161-3171 (11)
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Wos®
Scopus®
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 31120462
Scopus: 2-s2.0-85067579520
Wos: WOS:000476531200009
Source Identifiers
ISSN: 2042-6496
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