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83“...This study was outlined to examine the chemical composition of hydrodistilled essential oil...”
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84by Gayan Kanchana Wijesinghe, Thaís Rossini de Oliveira, Flavia Camila Maia, Simone Busato de Feiria, Felipe Joia, Janaina Priscila Barbosa, Giovana Cláudia Boni, José Francisco HöflingSubjects: “...Leaf Essential Oil,...”
Published 2020-12-01
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85by Paula Alexandra Postu, Dragos Lucian Gorgan, Oana Cioanca, Manuela Russ, Stefan Mikkat, Michael Otto Glocker, Lucian HritcuSubjects: “...essential oil...”
Published 2020-09-01
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87by Olga Kosakowska, Katarzyna Bączek, Jarosław L. Przybył, Anna Pawełczak, Katarzyna Rolewska, Zenon WęglarzSubjects: “...essential oil composition...”
Published 2020-06-01
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88by Maria Fournomiti, Athanasios Kimbaris, Ioanna Mantzourani, Stavros Plessas, Irene Theodoridou, Virginia Papaemmanouil, Ioannis Kapsiotis, Maria Panopoulou, Elisavet Stavropoulou, Eugenia E. Bezirtzoglou, Athanasios AlexopoulosSubjects: “...essential oils...”
Published 2015-04-01
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89by Sudam Nandi, Md. Moshfekus Saleh-e-In, Md. Matiur Rahim, Md. Nurul Huda Bhuiyan, Nasim Sultana, Md. Aminul Ahsan, Shamim Ahmed, Shajahan Siraj, Md. Zamilur Rahman, Sudhangshu Kumar RoySubjects: “...essential oil...”
Published 2013-04-01
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90by Arie F. Blank, José L.S. de Carvalho Filho, Antônio L. dos Santos Neto, Péricles B. Alves, Maria de Fátima Arrigoni-Blank, Renata Silva-Mann, Marcelo da C. MendonçaSubjects: “...essential oil...”
Published 2004-03-01
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91by Katarzyna Bączek, Olga Kosakowska, Małgorzata Gniewosz, Iwona Gientka, Zenon WęglarzSubjects: “...essential oil...”
Published 2019-05-01
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92by Walter, UteSubjects: “...Culinary Arts and Meal Science...”
Published 2011
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93by Massimo Zaccardelli, Catello Pane, Michele Caputo, Alessandra Durazzo, Massimo Lucarini, Amélia M. Silva, Patrícia Severino, Eliana B. Souto, Antonello Santini, Vincenzo De FeoSubjects: “...essential oils...”
Published 2020-06-01
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96“... as a herbal medicine and also as a culinary spice. The antioxidant activity of wild basil leaf crude...”
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100by Kokom KOMARIAH“...Traditional food has become one of the essential aspects of developing culinary tourism. However...”
Published 2020-10-01
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