D. Gajula
Nutritional Biochemistry Laboratory, Department of Food and Animal Sciences, Alabama A and M University, P.O. Box 1628, Normal, AL 35762, USA
M. Verghese
Nutritional Biochemistry Laboratory, Department of Food and Animal Sciences, Alabama A and M University, P.O. Box 1628, Normal, AL 35762, USA
J. Boateng
Nutritional Biochemistry Laboratory, Department of Food and Animal Sciences, Alabama A and M University, P.O. Box 1628, Normal, AL 35762, USA
L.T. Walker
Nutritional Biochemistry Laboratory, Department of Food and Animal Sciences, Alabama A and M University, P.O. Box 1628, Normal, AL 35762, USA
L. Shackelford
Nutritional Biochemistry Laboratory, Department of Food and Animal Sciences, Alabama A and M University, P.O. Box 1628, Normal, AL 35762, USA
S.R. Mentreddy
Department of Natural Resources and Environmental Sciences, Alabama A and M University, P.O. Box 1208, Normal, AL 35762, USA
S. Cedric
Department of Natural Resources and Environmental Sciences, Alabama A and M University, P.O. Box 1208, Normal, AL 35762, USA
PDF Fulltext XML References Citation
How to cite this article
D. Gajula, M. Verghese, J. Boateng, L.T. Walker, L. Shackelford, S.R. Mentreddy and S. Cedric, 2009. Determination of Total Phenolics, Flavonoids and Antioxidant and Chemopreventive
Potential of Basil (Ocimum basilicum L. and Ocimum tenuiflorum
L.). International Journal of Cancer Research, 5: 130-143.
DOI: 10.3923/ijcr.2009.130.143
URL: https://scialert.net/abstract/?doi=ijcr.2009.130.143
DOI: 10.3923/ijcr.2009.130.143
URL: https://scialert.net/abstract/?doi=ijcr.2009.130.143