Skip to Main content Skip to Navigation
Journal articles

Enzymatic browning of basil (Ocimum basilicum L.). Studies on phenolic compounds and polyphenol oxidase

Keywords : BASILIC
Document type :
Journal articles
Complete list of metadata

https://hal.inrae.fr/hal-02714907
Contributor : Migration Prodinra <>
Submitted on : Monday, June 1, 2020 - 7:50:33 PM
Last modification on : Tuesday, April 6, 2021 - 4:38:30 PM

Identifiers

  • HAL Id : hal-02714907, version 1
  • PRODINRA : 93048

Collections

Citation

O. Baritaux, Marie Josèphe Amiot, H. Richard, J. Nicolas. Enzymatic browning of basil (Ocimum basilicum L.). Studies on phenolic compounds and polyphenol oxidase. Sciences des Aliments, Lavoisier Abonnements, 1991, pp.49-64. ⟨hal-02714907⟩

Share

Metrics

Record views

12