Analysis of Food Spices
BOK (Häftad)
- Taylor & Francis Ltd
- 2025-05-26
- Engelska
The book provides an overview of spices of different categories such as terpenes and terpenoids, oleoresins, alkaloids, and polyphenolics and flavonoids; and it provides qualitative and quantitative guidelines for ensuring their quality and safety using modern analytical tools and techniques.
| Serie: | |
| Undertitel: | Identification and Authentication Food Analysis & Properties |
| Redaktör: | Nollet, Leo M.L. (University College Ghent), Ahmad, Javed (College of Pharmacy, Najran University), Ahamad, Javed |
| Vikt: | 0.68 kg |
| Höjd: | 254 mm |
| Bredd: | 178 mm |
| Omfång: | 323 s. |
| Övrig information: | United Kingdom, Taylor & Francis Ltd |
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