Chemistry of spices [
"Spices are high value, export-oriented crops used extensively in food and beverage flavourings, medicines, cosmetics and perfumes. Interest is growing however in the theoretical and practical aspects of the biosynthetic mechanisms of active components in spices as well as the relationship betw...
| Main Authors: | , , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Wallingford, UK :
CABI ,
c2008
|
| Subjects: | |
| Online Access: | https://www.cabi.org/cabebooks/FullTextPDF/2008/20083217094.pdf |
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