By K V Peter
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Extra info for Handbook of herbs and spices: Volume 1
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95(6): 234–6. LU, X. (1994). Faming Zhuanli Shenqing Gongkai Shuomingshu CN 1, 088, 684 [Cited from Chem. Abstr. 123: 187, 444 w (1995)]. MOSTAFA, M. , GOMAA, M. A. and EL-MASRY, M. H. (1990a). Egyptian J. Food Sci. 16(1/ 2): 63–7. MOSTAFA, M. , GOMAA, M. , EL-TAHAWY, B. S. and EL-MASRY, M. H. (1990b). Egyptian J. Food Sci. 16(1/2): 45–62. , OSMAN, A. , HIGAZY, S. and MAHMOUD, H. (1977). Egyptian J. Food Sci. 5(1/2): 67–77. PINO, J. , BORGES, P. and RONCAL, E. (1993). Alimentaria 244: 105–7. , WEINSTEIN, V.
And CHABART, J. L. (1993). J. Essen. Oil Res. 5(6): 613–18. and MOSANDL, A. (1995). J. Agric. Food Chem. 43: 1634–7. FREY, C. (1988). Dev. Food Sci. 18: 517–24. GIACOMO, A. DI and CALVARANO, M. (1973). Riv. Ital. , Aromi, Saponi, Cosmetici 55 (5): 310–11. GUENTHER, E. (1972). The Essential Oils. Volume I. History Origin in Plants Production Analysis, Robert E. Krieger Publishing, Krieger Drive, Malabar, Florida. , THIBAULT, J. , NAULET, N. and MARTIN, G. J. (1992). J. Agric. Food Chem. 40: 81–7.
5(1/2): 67–77. PINO, J. , BORGES, P. and RONCAL, E. (1993). Alimentaria 244: 105–7. , WEINSTEIN, V. and IKAN, R. (1992). Flavour Fragrance J. 7(5): 289–92. , DEBON, A. , MARTIN, Y. L. and MARTIN, G. G. (1997). J. Agric. Food Chem. 45: 4042–8. SINGHAL, R. , KULKARNI, P. R. and REGE, D. V. (1997). In Handbook of Indices of Food Quality and Authenticity, Woodhead Publishng Limited, England, pp. 386–456. STRAUS, D. A. and WOLSTROMER, R. J. (1974). The Examination of Various Essential Oils, Proc. VI Int.
