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	Evaluation of the chemical composition, antioxidant and anti-inflammatory activities of distillate and residue fractions of sweet basil essential oil
	Li, Hailong; Ge, Yanhui; Luo, Zhimin; Zhou, Yulan; Zhang, Xuguang; Zhang, Junqing; Fu, Qiang
刊名	JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
	2017
卷号	54页码:1882-1890
关键词	Sweet basil Molecular distillation Antioxidant Anti-inflammatory
ISSN号	0022-1155
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2949152
专题	西安交通大学
推荐引用方式 GB/T 7714	Li, Hailong,Ge, Yanhui,Luo, Zhimin,et al. Evaluation of the chemical composition, antioxidant and anti-inflammatory activities of distillate and residue fractions of sweet basil essential oil[J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE,2017,54:1882-1890.
APA	Li, Hailong.,Ge, Yanhui.,Luo, Zhimin.,Zhou, Yulan.,Zhang, Xuguang.,...&Fu, Qiang.(2017).Evaluation of the chemical composition, antioxidant and anti-inflammatory activities of distillate and residue fractions of sweet basil essential oil.JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE,54,1882-1890.
MLA	Li, Hailong,et al."Evaluation of the chemical composition, antioxidant and anti-inflammatory activities of distillate and residue fractions of sweet basil essential oil".JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 54(2017):1882-1890.

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