Jemuju (Indonesian Wikipedia)

Analysis of information sources in references of the Wikipedia article "Jemuju" in Indonesian language version.

refsWebsite

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1indiatimes.com

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acs.org

pubs.acs.org

Singh, Gurdip; Maurya, Sumitra; Catalan, C.; de Lampasona, M. P. (2004-06-01). "Chemical Constituents, Antifungal and Antioxidative Effects of Ajwain Essential Oil and Its Acetone Extract". Journal of Agricultural and Food Chemistry (dalam bahasa Inggris). 52 (11): 3292–3296. doi:10.1021/jf035211c. ISSN 0021-8561.

archive.org

Green, Aliza (2006). Field guide to herbs & spices : how to identify, select, and use virtually every seasoning at the market. Internet Archive. Philadelphia : Quirk Books. ISBN 978-1-59474-082-4.

doi.org

Singh, Gurdip; Maurya, Sumitra; Catalan, C.; de Lampasona, M. P. (2004-06-01). "Chemical Constituents, Antifungal and Antioxidative Effects of Ajwain Essential Oil and Its Acetone Extract". Journal of Agricultural and Food Chemistry (dalam bahasa Inggris). 52 (11): 3292–3296. doi:10.1021/jf035211c. ISSN 0021-8561.

google.co.id

books.google.co.id

Davidson, Alan (2014). The Oxford Companion to Food (dalam bahasa Inggris). Oxford University Press. ISBN 978-0-19-967733-7.

indiatimes.com

timesofindia.indiatimes.com

"Carom seeds: Their health benefits and culinary uses". The Times of India. ISSN 0971-8257. Diakses tanggal 2023-04-08.

kbbi.web.id

"Arti kata jemuju - Kamus Besar Bahasa Indonesia (KBBI) Online". kbbi.web.id. Diakses tanggal 2023-04-08.
"Arti kata mungsi - Kamus Besar Bahasa Indonesia (KBBI) Online". kbbi.web.id. Diakses tanggal 2023-04-08.

nih.gov

ncbi.nlm.nih.gov

"Home - PMC - NCBI". www.ncbi.nlm.nih.gov. Diakses tanggal 2023-04-08.

worldcat.org

"Carom seeds: Their health benefits and culinary uses". The Times of India. ISSN 0971-8257. Diakses tanggal 2023-04-08.
Singh, Gurdip; Maurya, Sumitra; Catalan, C.; de Lampasona, M. P. (2004-06-01). "Chemical Constituents, Antifungal and Antioxidative Effects of Ajwain Essential Oil and Its Acetone Extract". Journal of Agricultural and Food Chemistry (dalam bahasa Inggris). 52 (11): 3292–3296. doi:10.1021/jf035211c. ISSN 0021-8561.