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Journal of Essential Oil Research Volume 1, 1989 - Issue 3
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RESEARCH NOTE

The Composition of Various Oils of Ocimum basilicum L.

Fernando Tateo Dipartimento di Scienze e Technologie Alimentari e Microbiologiche, Cattedra di Aromatizzazione dei Prodotti Alimentari, Universita degli Studi di Milano, Via Celoria 2, 20133, Milano, Italy
Pages 137-138 | Published online: 28 Nov 2011

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Abdeljalil Belkamel, Jamal Bammi, Valérie Janneot, Abdelfettah Belkamel, Youssef Dehbi & Allal Douira. (2008) Évaluation de la biomasse et analyse des huiles essentielles de trois variétés de basilic (Ocimum basilicum L.) cultivées au Maroc. Acta Botanica Gallica 155:4, pages 467-476.
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Articles from other publishers (4)

M.A. Mohamed, M.E. Ibrahim, H.E. Wahba & K.A. Khalid. (2016) Yield and Essential Oil of Sweet Basil Affected by Chemical and Biological Fertilizers. Research Journal of Medicinal Plants 10:3, pages 246-253.
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Ana Clara Aprotosoaie, Monica Hăncianu, Irina-Iuliana Costache & Anca Miron. (2014) Linalool: a review on a key odorant molecule with valuable biological properties. Flavour and Fragrance Journal 29:4, pages 193-219.
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Luigi De Masi, Pietro Siviero, Castrese Esposito, Domenico Castaldo, Francesco Siano & Bruna Laratta. (2006) Assessment of agronomic, chemical and genetic variability in common basil (Ocimum basilicum L.). European Food Research and Technology 223:2, pages 273-281.
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Günter Matheis, U.‐J. Salzer, M. Simon, H. Ziegler, C. Karl, J. Tretzel, H. Weenen, J.F.M. de Rooij, G. Underwood, J. Shoop, H.D. Preston, N.J.N. Marsden, D. Gerard & K.‐W. Quirin. 1998. Flavourings. Flavourings 123 345 .

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