Please use this identifier to cite or link to this item:
http://113.161.190.196:8080/thuvienso/handle/123456789/714| Title: | Chemistry of spices |
| Authors: | Parthasarathy, Villupanoor A Chempakam, Bhageerathy Zachariah, T. John |
| Keywords: | Spices;Spice plants |
| Issue Date: | 2008 |
| Publisher: | Cabi |
| Abstract: | 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. |
| URI: | http://10.0.16.20:8080/dspace/handle/DLU123456789/32035 http://192.168.1.40:8080/thuvienso/handle/123456789/714 |
| Appears in Collections: | Sách, Giáo trình điện tử - Tiếng Anh |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Chemistry of Spices.pdf | 3.02 MB | Adobe PDF |  Download |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.