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
·
Pereira, E
·
Ciric, A
·
Sokovic, M
·
Calhelha, RC
·
Document Type
Article
Year published
2019
Published
in FOOD & FUNCTION, ISSN: 2042-6496
Volume: 10, Issue: 6, Pages: 3161-3171 (11)
Indexing
Wos®
Scopus®
Crossref®26
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 31120462
SCOPUS: 2-s2.0-85067579520
Wos: WOS:000476531200009
Source Identifiers
ISSN: 2042-6496
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