Author response for "The influence of magnesium and manganese cations on the chemical and bioactive properties of purple and green basil"
Izamara de Oliveira(Universidad de Salamanca), Sandrina A. Heleno(Polytechnic Institute of Bragança), Nikolaos Tzortzakis(Cyprus University of Technology), Márcio Carocho(Polytechnic Institute of Bragança), Tiane C. Finimundy(Polytechnic Institute of Bragança), Antonios Chrysargyris(Cyprus University of Technology), Celestino Santos‐Buelga(Universidad de Salamanca), Ricardo C. Calhelha(Polytechnic Institute of Bragança), Lillian Barros(Polytechnic Institute of Bragança)
Cited by 0
Related Papers
Chemical composition, antimicrobial, antioxidant and antitumor activity of Thymus serpyllum L., Thymus algeriensis Boiss. and Reut and Thymus vulgaris L. essential oils
|Industrial Crops and Products|2013|387
Grape pomace as a source of phenolic compounds and diverse bioactive properties
|Food Chemistry|2018|337
Bioactivity and chemical characterization in hydrophilic and lipophilic compounds of Chenopodium ambrosioides L.
|Journal of Functional Foods|2013|327
Antimicrobial activity and bioactive compounds of Portuguese wild edible mushrooms methanolic extracts
|European Food Research and Technology|2006|277
Edible flowers as sources of phenolic compounds with bioactive potential
|Food Research International|2017|216