Online citations, reference lists, and bibliographies.

Volatile Composition Of Pandan Leaves (Pandanus Amaryllifolius)

J. Jiang
Published 1999 · Biology
Cite This
Download PDF
Analyze on Scholarcy
Share
The leaves of Pandan (Pandanus amaryllifolius) have a strong aroma and are widely used in South East Asia as flavourings for various food products, such as bakery, sweets and even home cooking. In spite of its popularity as a flavouring material, pandan has not been thoroughly studied for its chemical composition, especially its volatile compostion.



This paper is referenced by
Semantic Scholar Logo Some data provided by SemanticScholar