Comparative essential oil composition of flowers, leaves and stems of basil (Ocimum basilicum L.) used as herb
- Author
- CHAICHAT, Jean-Claude1 ; OZCAN, Mehmet Musa2
[1] Laboratoire de Chimie des Huiles Essentielles, Universite Blaise Pascal de Clermont, 63177 Aubiere, France
[2] Department of Food Engineering, Faculty of Agricultural, Selcuk University, 42031 Konya, Turkey - Source
Food chemistry. 2008, Vol 110, Num 2, pp 501-503, 3 p ; ref : 1/2 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Basil Dillapiole Essential oil Estragol Lamiaceae O. basilicum
- Keyword (fr)
- Basilic Composition chimique Feuille végétal Fleur Huile essentielle Ocimum basilicum Partie de plantes Plante condimentaire Tige Utilisation Angiospermae Dicotyledones Epice Labiatae Spermatophyta
- Keyword (en)
- Basil Chemical composition Plant leaf Flower Essential oil Ocimum basilicum Plant part Flavoring crop Stem Use Angiospermae Dicotyledones Spice Labiatae Spermatophyta
- Keyword (es)
- Albahaca Composición química Hoja vegetal Flor Aceite esencial Ocimum basilicum Parte planta Planta condimentaria Tallo Uso Angiospermae Dicotyledones Especia Labiatae Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B13 Aroma and flavouring agent industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20272115
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2008.02.018 
https://dx.doi.org/10.1016/j.foodchem.2008.02.018
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