COMPARISON OF CHEMICAL COMPOSITION OF ESSENTIAL OIL OBTAINED FROM DIFFERENT PARTS OF FOENICULUM VULGARE SSP. PIPERITUM USED AS CONDIMENT.
In: Journal of Food Biochemistry, Jg. 34 (2010-12-01), Heft 6, S. 1268-1274
academicJournal
Zugriff:
Titel: |
COMPARISON OF CHEMICAL COMPOSITION OF ESSENTIAL OIL OBTAINED FROM DIFFERENT PARTS OF FOENICULUM VULGARE SSP. PIPERITUM USED AS CONDIMENT.
|
---|---|
Autor/in / Beteiligte Person: | ÖZCAN, MEHMET MUSA ; CHALCHAT, JEAN CLAUDE |
Zeitschrift: | Journal of Food Biochemistry, Jg. 34 (2010-12-01), Heft 6, S. 1268-1274 |
Veröffentlichung: | 2010 |
Medientyp: | academicJournal |
ISSN: | 0145-8884 (print) |
DOI: | 10.1111/j.1745-4514.2010.00370.x |
Schlagwort: |
|
Sonstiges: |
|