[Chemical composition of the essential oils of selected plant materials used in Moroccan cuisine]

Beraoud, L.; Tantaoui-Elaraki, A. . Dept. de Microbiologie Alimentaire et Biotechnologie; Bessiere, J.M.

[Chemical composition of the essential oils of selected plant materials used in Moroccan cuisine]

1991

Beraoud, L. | Tantaoui-Elaraki, A. (Institut Agronomique et Veterinaire Hassan 2, Rabat (Morocco). Dept. de Microbiologie Alimentaire et Biotechnologie) | Bessiere, J.M. (Ecole Nationale Superieure de Chimie, Montpellier (France))

French. Treise huiles essentielles extraites de produits vegetaux varies utilises dans la cuisine marocaine ont ete analysees par chromatographie en phase gazeuse couplee a la spectroscopie de masse, afin d'identifier les composes majeurs.

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AGROVOC Keywords

aceites esenciales chemical composition especias essential oils spices

Bibliographic information

Published in

Biruniya (Morocco) | Revue Marocaine de Pharmacognosie d'Etudes Ethnomedicales et de botanique appliquee

Volume 7 Issue 1 ISSN 0851-0040

Pagination

pp. 49-69

Other Subjects

Composicion quimica

Language

English

Note

1 table. 13 figs. 36 ref. Summaries (En, Fr)

Type

Bibliography; Summary

In AGRIS since: 1992-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Ministère de l'agriculture, du développement rural et des pêches maritimes

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[Chemical composition of the essential oils of selected plant materials used in Moroccan cuisine]

1991

AGROVOC Keywords

Bibliographic information