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Optimisation of the production conditions of flavour compounds from 'kari' Murraya koenigii (L.) Spreng


Citation

Mohd Ghazali, Hasanah and Mahmood, Marziah and Md. Sukari, Mohd Aspollah and Kulaveerasingam, Harikrishna (1999) Optimisation of the production conditions of flavour compounds from 'kari' Murraya koenigii (L.) Spreng. Research Report. The Research Unit, Universiti Putra Malaysia, Serdang, Selangor.

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Additional Metadata

Item Type: Monograph (Research Report)
Divisions: Faculty of Food Science and Biotechnology
Publisher: The Research Unit, Universiti Putra Malaysia
Notes: Supported by IRPA Grant 09-02-04-0035
Keywords: Curry flavour; Plant cell culture; Murraya koenigii; Callus
Depositing User: Azhar Abdul Rahman
Date Deposited: 15 Mar 2016 15:33
Last Modified: 28 Feb 2017 10:30
URI: http://psasir.upm.edu.my/id/eprint/42447
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