QUANTIFICATION OF TOTAL PHENOLIC AND TOTAL FLAVONOID COMPOUNDS IN SWEET BASIL (Ocimum basilicum L.) LEAVES, THROUGH THE OPTIMIZATION OF TEMPERATURE AND CONCENTRATION OF ETHANOL.
| Autor: | Qazizadah, Ahmad Zubair, Nakasha, Jaafar Juju, Sinniah, Uma Rani, Wahab, Puteri Edaroyati Megat |
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| Zdroj: | Journal of the International Society for Southeast Asian Agricultural Sciences (Journal of ISSAAS); Dec2023, Vol. 29 Issue 2, p36-51, 16p |
| Databáze: | Complementary Index |
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