Volatile aroma constituents of curry leaves (Murraya koenigii)

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dc.contributor.authorParanagama, P.A.
dc.contributor.authorJayatilake, G.S.
dc.contributor.authorJayawardene, A.L.
dc.contributor.authorMubarak, A.M.
dc.contributor.authorSenanayake, U.M.
dc.contributor.authorWimalasena, S.
dc.date.accessioned2016-06-20T09:11:48Z
dc.date.available2016-06-20T09:11:48Z
dc.date.issued1989
dc.identifier.citationProceedings of the 45th Annual Sessions of the Sri Lanka Association for the Advancement of Science:p.117
dc.identifier.reportnumberFR 0483
dc.identifier.researchgrantnumberRG/87/C/005
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/23265
dc.subjectChemistry
dc.titleVolatile aroma constituents of curry leaves (Murraya koenigii)
dc.typeA

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