Published in

Royal Society of Chemistry, Food and Function, 6(10), p. 3161-3171, 2019

DOI: 10.1039/c9fo00578a

Links

Tools

Export citation

Search in Google Scholar

Ocimum basilicum var. purpurascens leaves (red rubin basil): a source of bioactive compounds and natural pigments for the food industry

Journal article published in 2019 by Filipa Fernandes ORCID, Eliana Pereira ORCID, Ana Círić ORCID, Marina Soković ORCID, Ricardo C. Calhelha, Lillian Barros ORCID, Isabel C. F. R. Ferreira ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

Full text: Unavailable

Green circle
Preprint: archiving allowed
Upload
Orange circle
Postprint: archiving restricted
Upload
Red circle
Published version: archiving forbidden
Policy details
Data provided by SHERPA/RoMEO

Abstract

Ocimum basilicum var. purpurascens leaves are a rich source of bioactive compounds with antimicrobial activity, which could be considered as an excellent ingredient for the food industry.