{"title":"Composition of the essential oil of dill, celery, and parsley from Estonia","authors":"A. Jegorova, T. Kailas, A. Orav","doi":"10.3176/chem.2003.4.01","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":20551,"journal":{"name":"Proceedings of the Estonian Academy of Sciences. Chemistry","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2003-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"13","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Proceedings of the Estonian Academy of Sciences. Chemistry","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3176/chem.2003.4.01","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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