Ocimum basilicum var. purpurascens leaves (red rubin basil): a source of bioactive compounds and natural pigments for the food industry
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| Description | scientific article published on 01 June 2019 |
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author: Filipa Fernandes Isabel C. F. R. Ferreira Marina Sokovic Ricardo C. Calhelha Lillian Barros |
| Publication date | June 1, 2019 |
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