Chemistry of Spices

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 between th...

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Bibliographic Details
Other Authors: Parthasarathy, V. A. (edited), Chempakam, Bhageerathy (edited), Zachariah, T. John (edited)
Format: Book
Language:English
Published: Wallingford, UK CABI 2008
Subjects:
Spices > Analysis
Spice plants > Composition
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