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During screening of essential oils, the oil of Cinnamomum camphora was found to possess mycostatic effect against Aspergillus flavus at 4000 ppm. Moreover the oil was found to be as potent as some synthetic preservatives commonly used in storage of food stuffs - viz. ceresan, copper oxychloride, dithane M-45 and thiovit.
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Mishra et al. (1991) studied this question.
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