Comparative Study on Chemical Components and in vitro Antioxidant Capacity of Essential Oil from Different Parts of Perilla frutescens
WANG Jian1，XUE Shan1，ZHAO Guo-hua1,2,*
FOOD SCIENCE . 2013, (7): 86 -91 .  DOI: 10.7506/spkx1002-6630-201307019