Chemistry of spices
Representing a discussion of the chemical properties of a cross section of spices, this book covers the three categories of plant-derived natural products: the terpenoids, the alkaloids and the phenyl propanoids and allied phenolic compounds. It covers spice crops such as black pepper, ginger, turme...
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| Hoofdauteurs: | , , |
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| Formaat: | Boek |
| Taal: | English |
| Gepubliceerd in: |
Cabi
2012
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| Onderwerpen: | |
| Online toegang: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/32035 |
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| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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