A comparison of essential oil constituents of bark, leaf, root and fruit of cinnamon (Cinnamomum zeylanicum Blum) grown in Sri Lanka
By: P.A. Paranagama, S. Wimalasena, G. S. Jayatilake, A. L. Jayawardena, U.M. Senanayake and A.M. Mubarak
Open Access
|Dec 2001Authors
P.A. Paranagama
Department of Chemistry, Faculty of Science, University of Kelaniya
S. Wimalasena
Department of Chemistry, Faculty of Science, University of Kelaniya
DOI: https://doi.org/10.4038/jnsfsr.v29i3-4.2613 | Journal eISSN: 2362-0161
Language: English
Page range: 147 - 153
Published on: Dec 27, 2001
Published by: National Science Foundation of Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
© 2001 P.A. Paranagama, S. Wimalasena, G. S. Jayatilake, A. L. Jayawardena, U.M. Senanayake, A.M. Mubarak, published by National Science Foundation of Sri Lanka
This work is licensed under the Creative Commons License.