Analysis of Food Spices
Identification and Authentication
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.
Specificaties
| ISBN/EAN | 9781032246895 |
| Auteur | Leo M.L. (University College Ghent) Nollet |
| Uitgever | Van Ditmar Boekenimport B.V. |
| Taal | Engels |
| Uitvoering | Paperback / gebrocheerd |
| Pagina's | 323 |
| Lengte | |
| Breedte |