
By K V Peter
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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.