Chemistry of Spices (Cabi)
by V.A. Parthasarathy
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Description
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, turmeric and coriander.Tags
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- Languages
- English
- Media
- Paper, Ebook
- ISBNs
- 2
