Variability in the Chemical Composition of Essential Oil Derived from Ocimum basilicum L. var. Minimum over Several Months

Autor:	Segundo Ruiz Reyes, Armando Cuéllar Cuéllar, Edmundo Venegas Casanova, Keila Gálvez, José Gilberto Gavidia Valencia, Yuri Freddy Curo Vallejos, Santiago Benites Castillo
Rok vydání:	2018
Předmět:	Horticulture food.ingredient food law Basilicum Biology General Agricultural and Biological Sciences Ocimum biology.organism_classification Chemical composition General Biochemistry Genetics and Molecular Biology Essential oil law.invention
Zdroj:	Annual Research & Review in Biology. 22:1-10
ISSN:	2347-565X
DOI:	10.9734/arrb/2018/38392
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::1dafb699ae616e5a611324f3924d30fd https://doi.org/10.9734/arrb/2018/38392 Zobrazit plný text záznamu