Maturity dependence of quality, quantity and chemical constituents of bark and leaf oil of Ceylon Cinnamon (Cinnamomum zeylanicum Blume)
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DOI: https://doi.org/10.4038/rjs.v11i1.82 | Journal eISSN: 2536-8400
Language: English
Page range: 1 - 12
Published on: Sep 18, 2020
Published by: University of Ruhuna
In partnership with: Paradigm Publishing Services
Keywords:
© 2020 A. A. Wijeweera, Jinasena W. Hewage, G. G. Jayasinghe, S. H. Wadumethrige, S. R. Hettiarachchi, K. G. G. Wijesinghe, published by University of Ruhuna
This work is licensed under the Creative Commons Attribution-NonCommercial 4.0 License.