Bazalka – Srovnání celkového obsahu fenolů a antioxidační aktivity u vybraných kultivarů

Autor: Jana Orsavová, Anna Plaskova, Lenka Kouřimská, Martin Buran, Jiří Mlček, Martina Buckova, Vít Guiglielmo Mišurec, Martin Adámek, Anna Adámková

Publikováno v: Potravinarstvo Slovak Journal of Food Sciences
Potravinárstvo. 2021, vol. 15, issue 1, p. 445-452.
Potravinarstvo, Vol 15, Pp 445-452 (2021)

During the lifetime, the human body forms a considerable amount of free radicals damaging DNA, cell membranes, and their components. A wider application of basil (Ocimum basilicum), an aromatic plant and one of the common gastronomic commodities in t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d8100d346833ab01d3971af6496e0589
http://publikace.k.utb.cz/handle/10563/1010417