Titlebook: Cinnamon; Botany, Agronomy, Ch Ranjith Senaratne,Ranjith Pathirana Book 2020 Springer Nature Switzerland AG 2020 Medicinal Plant.Cassia Cin

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书目名称Cinnamon影响因子(影响力)




书目名称Cinnamon影响因子(影响力)学科排名




书目名称Cinnamon网络公开度




书目名称Cinnamon网络公开度学科排名




书目名称Cinnamon被引频次




书目名称Cinnamon被引频次学科排名




书目名称Cinnamon年度引用




书目名称Cinnamon年度引用学科排名




书目名称Cinnamon读者反馈




书目名称Cinnamon读者反馈学科排名

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Ceylon Cinnamon Production and Markets,gricultural exports of Sri Lanka. The cinnamon extent of cultivation, production, and yield has only marginally increased over the past few decades despite high potential in the global market. However, the major competitive product cassia produced and exported predominantly by Indonesia, China, and

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Genetics and Molecular Characterization of Genus ,ific Island, Australia, and the tropical America. Of about 250 species in the genus, few are cultivated in several countries while many are endemic to certain geographical areas. Nevertheless, many species in the genus are economically valuable, traded in the local and world markets as spices, medic

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,Germplasm Resources, Breeding Technologies and the Release of Cinnamon Cultivars ‘Sri Wijaya’ and ‘Ceylon (Sri Lanka) in 1765. Considering the long periods between replanting, it is still in the early stages of domestication. There is appreciable genetic variation in plant morphology, bark and leaf yield, bark recovery percentage and oil content and quality. Plant breeding programmes with limited

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Ecology, Agronomy and Management of Cinnamon (, Blume),pplications, including food and beverage, liqueur, perfumery, nutraceutical, cosmeceutical and oral care industries, and with the advent of green economy, there is growing global demand for Ceylon cinnamon. Because of its exquisite organoleptic properties combined with insignificant content of couma

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Chemistry and Bioactive Compounds of , Blume,nnamon in English), also called true cinnamon, which belongs to the Lauraceae family. The bark and the leaf of . are the most important and popular species used worldwide not only for cooking but also in traditional and modern medicine. The major constituents of essential oils of bark, leaf, seed, a