Phytochemical Constituents and Antioxidant Activity of Sweet Basil (Ocimum basilicum L.) Essential Oil on Ground Beef from Boran and Nguni Cattle.

Falowo AB, Mukumbo FE, Idamokoro EM, Afolayan AJ, Muchenje V

DOI: 10.1155/2019/2628747
Published: 2019
Container: International journal of food science
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1155/2019/2628747,
  title = {Phytochemical Constituents and Antioxidant Activity of Sweet Basil (Ocimum basilicum L.) Essential Oil on Ground Beef from Boran and Nguni Cattle.},
  author = {Falowo AB and Mukumbo FE and Idamokoro EM and Afolayan AJ and Muchenje V},
  year = {2019},
  journal = {International journal of food science},
  doi = {10.1155/2019/2628747},
  url = {https://doi.org/10.1155/2019/2628747}
}

RIS

TY  - JOUR
TI  - Phytochemical Constituents and Antioxidant Activity of Sweet Basil (Ocimum basilicum L.) Essential Oil on Ground Beef from Boran and Nguni Cattle.
AU  - Falowo AB
AU  - Mukumbo FE
AU  - Idamokoro EM
AU  - Afolayan AJ
AU  - Muchenje V
PY  - 2019
JO  - International journal of food science
DO  - 10.1155/2019/2628747
UR  - https://doi.org/10.1155/2019/2628747
ER  -

APA

AB, F., FE, M., EM, I., AJ, A., & V, M. (2019). Phytochemical Constituents and Antioxidant Activity of Sweet Basil (Ocimum basilicum L.) Essential Oil on Ground Beef from Boran and Nguni Cattle.. International journal of food science. https://doi.org/10.1155/2019/2628747

Source records

pubmed · retrieved 2026-09-25T04:34:50.744Z