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Basil: The Genus Ocimum
Raimo Hiltunen, Yvonne Holm
CRC Press
1999
152pp ISBN 9057024322
£68.00
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This volume covers all aspects of the biology, cultivation, pharmacology,
chemistry and industrial processing of the genus Ocimum. It is the most up to date
overview of current knowledge in basil use, and will be an invaluable reference source
to those interested in medicinal plants, natural products, pharmacy, pharmacognosy and
agronomy.
Contents
1. Ocimum: An Overview of Classification and Relationships
2. Production Systems of Sweet Basil
3. Chemical Composition of Ocimum Species
4. Essential Oil of Ocimum
5. Bioactivity of Basil
6. Processing and Use of Basil in Foodstuffs, Beverages and in Food Preparation
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