Volatile aroma constituents of curry leaves (Murraya koenigii)

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dc.contributor.authorParanagama, P.A.en_US
dc.contributor.authorJayathilake, G.S.en_US
dc.contributor.authorJayawardene, A.L.en_US
dc.contributor.authorMubarak, A.M.en_US
dc.contributor.authorSenanayeke, U.M.en_US
dc.contributor.authorWimalasena, S.en_US
dc.date.accessioned2014-11-19T04:40:54Z
dc.date.available2014-11-19T04:40:54Z
dc.date.issued1989
dc.identifier.citationParanagama, P.A., Jayathilake, G. S., Jayawardene, A.L., Mubarak, A.M., Senanayeke, U.M. and Wimalasena, S. (1989): Volatile aroma constituents of curry leaves (Murraya koenigii), Proceedings of Sri Lanka Association of Advancement of Science, December 1989, 45, E2-18,117.
dc.identifier.departmentChemistryen_US
dc.identifier.urihttp://repository.kln.ac.lk/handle/123456789/3869
dc.publisherProceedings of Sri Lanka Association of Advancement of Scienceen_US
dc.titleVolatile aroma constituents of curry leaves (Murraya koenigii)
dc.typearticleen_US

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