V.A. Parthasarathy, B Chempakam, T.J. Zachariah “Chemistry of Spices” CABI | 2008-07-15 | ISBN: 1845934059 | 400 pages | PDF | 1,9 MB Spices are high value, export-oriented crops used extensively in food and beverage flavourings, medicines, cosmetics and perfumes. Interest is growing however in the theoretical and practical aspects of the biosynthetic mechanisms of […]