1) Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties
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Food Chemistry
Volume 91, Issue 1, June 2005, Pages 131-137
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http://dx.doi.org/10.1016/j.foodchem.2004.05.056Chebli Bouchraa, Mohamed Achourib, L. M. Idrissi Hassanic and Mohamed Hmamouchi
Journal of Ethnopharmacology
Volume 89, Issue 1, November 2003, Pages 165-169
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http://dx.doi.org/10.1016/S0378-8741(03)00275-7K.L. Goodnera, , , K. Mahattanataweea, A. Plottoa, J.A. Sotomayorb and M.J. Jordán
Industrial Crops and Products
Volume 24, Issue 3, November 2006, Pages 264-268
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http://dx.doi.org/10.1016/j.indcrop.2006.06.006