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83A study of the chemical composition of essential oils of some species from the Lamiaceae L. family cultivated in the Western Siberian Region, Russian Journal of Bioorganic Chemistry Volatile Constituents of Jambolan (Syzygium cumini L.) Fruits at Three Maturation Stages and Optimization of HS-SPME GC-MS Method Using a Central Composite Design, Food Analytical Methods A qualitative study of the essential oil of manufactured black tea by thin layer chromatography, Microchimica Acta