Chemical aspects of curry leaves (Murraya koenigii)

Dulmini, Theeshya A.D; Perera, K. Sarath D

dc.contributor.author	Dulmini, Theeshya A.D
dc.contributor.author	Perera, K. Sarath D
dc.date.accessioned	2024-07-23T08:32:12Z
dc.date.available	2024-07-23T08:32:12Z
dc.date.issued	2024-05
dc.identifier.uri	http://localhost:8080/xmlui/handle/123456789/5
dc.description	Guest Articles	en_US
dc.description.abstract	Curry leaves (in Sinhalese “Karapincha”) or Murraya koenigii is one of the most famous plants in South Asian region not only as a taste enhancer, but also an important medicinal plant.	en_US
dc.language.iso	en_US	en_US
dc.publisher	Institute of Chemistry Ceylon	en_US
dc.relation.ispartofseries	41;2
dc.subject	Chemical aspects	en_US
dc.subject	curry leaves	en_US
dc.title	Chemical aspects of curry leaves (Murraya koenigii)	en_US
dc.type	Article	en_US