Volatile aroma constituents of cinnamon fruit (Cinnamomum zeylancium) by combined GC/MS analysis

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dc.contributor.authorJayatilleke, G.S.
dc.contributor.authorJayawardena, A.L.
dc.contributor.authorMubarak, A.M.
dc.contributor.authorSenanayake, U.M.
dc.contributor.authorParanagama, P.A.
dc.contributor.authorWimalasena, S.
dc.date.accessioned2016-06-20T09:11:48Z
dc.date.available2016-06-20T09:11:48Z
dc.date.issued1990
dc.identifier.citationProceedings of the 46th Annual Sessions of the Sri Lanka Association for the Advancement of Science:p.162
dc.identifier.reportnumberFR 0483
dc.identifier.researchgrantnumberRG/87/C/005
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/23267
dc.subjectChemistry
dc.titleVolatile aroma constituents of cinnamon fruit (Cinnamomum zeylancium) by combined GC/MS analysis
dc.typeA

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