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...
שמור ב:
| Những tác giả chính: | , , |
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| פורמט: | ספר |
| שפה: | English |
| יצא לאור: |
Cabi
2012
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| נושאים: | |
| גישה מקוונת: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/32035 |
| תגים: |
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| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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