Composition and content of aroma compounds in the dill herb, Anethum graveolens L., affected by different factors
By: by Rainer Huopalahti
Contributors: Turun yliopisto
Publisher: R. Huopalahti
Published: 1985
Place of publication: Turku
Language: eng
Number of pages: 64
Notes: Tiivistelmä ja 7 erip. - Nimiösivulla myös: Department of Biochemistry, University of Turku, Turku, Finland.

Thesis (doctoral)--Turun yliopisto, 1985.