<Record><identifier xmlns="http://purl.org/dc/elements/1.1/">URN:NBN:SI:doc-NJYERAVU</identifier><date>2007</date><creator>Fernández-López, Juana</creator><creator>Pérez-Álvarez, José Angel</creator><creator>Ruíz-Navajas, Yolanda</creator><creator>Viuda-Martos, Manuel</creator><relation>documents/doc/N/URN_NBN_SI_doc-NJYERAVU_001.pdf</relation><relation>documents/doc/N/URN_NBN_SI_doc-NJYERAVU_001.txt</relation><format format_type="issue">4</format><format format_type="volume">54</format><format format_type="type">article</format><format format_type="extent">str. 921-926</format><identifier identifier_type="ISSN">1318-0207</identifier><identifier identifier_type="COBISSID">29318661</identifier><identifier identifier_type="URN">URN:NBN:SI:doc-NJYERAVU</identifier><language>eng</language><publisher>Slovensko kemijsko društvo</publisher><source>Acta chimica slovenica</source><rights>BY</rights><subject language_type_id="slv">analizna kemija</subject><subject language_type_id="slv">eterična olja</subject><subject language_type_id="slv">kromatografska analiza</subject><subject language_type_id="slv">masna spektrometrija</subject><subject language_type_id="slv">plinska kromatografija</subject><subject language_type_id="slv">sestava</subject><subject language_type_id="slv">spektralna analiza</subject><subject language_type_id="slv">začimbe</subject><title>Chemical composition of the essential oils obtained from some spices widely used in mediterranean region</title></Record>