Analysis of Food Spices: Identification and Authentication - Food Analysis & Properties - - Books - Taylor & Francis Ltd - 9781032246895 - May 26, 2025
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Analysis of Food Spices: Identification and Authentication - Food Analysis & Properties

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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.

Media Books     Paperback Book   (Book with soft cover and glued back)
Released May 26, 2025
ISBN13 9781032246895
Publishers Taylor & Francis Ltd
Pages 323
Dimensions 150 × 220 × 10 mm   ·   680 g
Language English  
Editor Ahamad, Javed
Editor Ahmad, Javed (College of Pharmacy, Najran University)
Editor Nollet, Leo M.L. (University College Ghent)

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