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L. Seung-Joo, U. Katumi, S. Takayuki and L. Kwang-Geun, “Identification of Volatile Components in Basil (Ocimum basilicum L.) and Thyme Leaves (Thymus vulgaris L.) and Their Antioxidant Properties,” Food Chemistry, Vol. 91, 2005, pp. 131-137.
www.kmitl.ac.th/sisc/GC-MS/paper/natural%20nol.pdf
http://dx.doi.org/10.1016/j.foodchem.2004.05.056

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