Year-end Sale % OFF 
Abstract
AbstractThe composition of the volatile oil of coriander fruit of different geographical origins was investigated by means of gas‐liquid chromatography, column chromatography and coupled gas chromatography‐mass spectrometry. The 18 most important components were identified and quantified.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
