Phenolic compounds and antioxidant activities of four edible species during seed germination

• Main Authors: Arthitaya Kawee-Ai, Pimpak Phumat, Siriporn Okonogi, Srikarnjana Klayraung, Phisit Seesuriyachan
• Format: Journal
• Published: 2018
• Subjects: Biochemistry, Genetics and Molecular Biology; Chemistry; Materials Science; Mathematics; Physics and Astronomy
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85045692605&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/58292
• Institution: Chiang Mai University

© 2018, Chiang Mai University. All rights reserved. Dill (Anethum graveolens L.), coriander (Coriandrum sativum L.), holy basil (Ocimum sanctum L.) and Thai basil (Ocimum basilicum var. thyrsiflora) are culinary and medicinal ingredients which contain high amounts of bioactive compounds that play im...