1990•Unpublished venueOpen access

Volatile aroma constituents of cinnamon fruit oil (Cinnamomumzeylanicum) by combined GC/MS analysis

Priyani Ashoka Paranagama

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Key concepts: Cinnamomum zeylanicum, Aroma, Gas chromatography–mass spectrometry, Cinnamomum, Chemistry, Traditional medicine, Food science, Lauraceae

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Volatile aroma constituents of cinnamon fruit oil (Cinnamomumzeylanicum) by combined GC/MS analysis — Research Paper | ScholarLens