Chemistry of spices / edited by Villupanoor A. Parthasarathy, Bhageerathy Chempakam and T. John Zachariah.

"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 betw...

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Bibliographic Details

Online Access:	Full Text (via ProQuest)
Other Authors:	Parthasarathy, V. A., Chempakam, Bhageerathy, Zachariah, T. John
Format:	eBook
Language:	English
Published:	Wallingford, UK ; Cambridge, MA : CABI Pub., ©2008.
Subjects:	Spices > Analysis. Spice plants > Composition.