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Spices: Flavor Chemistry and Antioxidant Properties



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Spices: Flavor Chemistry and Antioxidant Properties
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Provides a general overview of spice chemistry. Discusses the characterization, extraction, and intensity of flavours. Identifies the flavour components and antioxidant properties of specific spices. Includes methods for identifying specific spices in blends and proving authenticity of spices. Discusses the antioxidant properties of spices with emphasis on potential health benefits of these spices.
Release date NZ
January 1st, 1997
Edited by Chi-Tang Ho Edited by Sara J. Risch
Country of Publication
United States
American Chemical Society
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