An Introduction to Sri Lanka and Its Cinnamon Industry
Author:
Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-030-54426-3_1
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3. Abraham K, Pfister M, Wöhrlin F, Lampen A (2011) Relative bioavailability of coumarin from cinnamon and cinnamon-containing foods compared to isolated coumarin: a four-way crossover study in human volunteers. Mol Nutr Food Res 55:644–653
4. Ariyarathne HBMA, Weerasuriya SN, Senarath WTPSK (2018) Comparison of morphological and chemical characteristics of two selected accessions and six wild species of genus Cinnamomum Schaeff. Sri Lankan J Biol 3:11–23
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