Effects of sweet basil leaves (Ocimum basilicum L) addition on the chemical, antioxidant, and storage stability of roselle calyces (Hibiscus sabdariffa) drink
- DOI
- 10.1016/j.foodchem.2021.131170
- Published
- 2022-03
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2021.131170,
title = {Effects of sweet basil leaves (Ocimum basilicum L) addition on the chemical, antioxidant, and storage stability of roselle calyces (Hibiscus sabdariffa) drink},
author = {A.O. Abidoye and F.O. Ojedokun and B.M. Fasogbon and O.P. Bamidele},
year = {2022},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2021.131170},
url = {https://doi.org/10.1016/j.foodchem.2021.131170}
}RIS
TY - JOUR TI - Effects of sweet basil leaves (Ocimum basilicum L) addition on the chemical, antioxidant, and storage stability of roselle calyces (Hibiscus sabdariffa) drink AU - A.O. Abidoye AU - F.O. Ojedokun AU - B.M. Fasogbon AU - O.P. Bamidele PY - 2022 JO - Food Chemistry DO - 10.1016/j.foodchem.2021.131170 UR - https://doi.org/10.1016/j.foodchem.2021.131170 ER -
APA
Abidoye, A., Ojedokun, F., Fasogbon, B., & Bamidele, O. (2022). Effects of sweet basil leaves (Ocimum basilicum L) addition on the chemical, antioxidant, and storage stability of roselle calyces (Hibiscus sabdariffa) drink. Food Chemistry. https://doi.org/10.1016/j.foodchem.2021.131170
Source records
- crossref · retrieved 2026-09-26T18:07:47.037Z