Analysis of food spices: identification and authentication
Éditeur :
Taylor & Francis Ltd
ISBN :
9781032246895
Date de publication :
27 mai 2025
Dimensions :
25,4 x 17,8 cm
Langue :
Anglais
Pays d'origine :
Grande Bretagne
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.