Spices : flavor chemistry and antioxidant properties /

Bibliographic Details
Corporate Authors:	American Chemical Society. Division of Agricultural and Food Chemistry, American Chemical Society. Meeting
Other Authors:	Risch, Sara J., 1958-, Ho, Chi-Tang, 1944-
Format:	eBook
Language:	English
Language Notes:	English.
Published:	Washington, DC : American Chemical Society, ©1997.
Series:	ACS symposium series ; 660.
Subjects:	Spices > Congresses. Condiments > Congresses. Taste. Condiments. Antioxidants. Fenugreek. Food > Analysis. Allium. Crocuses. Curcuma. Gas chromatography. Mass spectrometry. Luminescence. Odors. Glucosinolates. High performance liquid chromatography. Essences and essential oils. Soy oil. Blood platelets > Aggregation. Hyperlipidemia. Lavenders. Zingiberaceae. Pulse radiolysis. Micelles. Spices Taste Condiments Antioxidants Bacteria Trigonella Vanilla Food Analysis Onions Allium Crocus Curcuma Chromatography, Gas Mass Spectrometry Chromatography > methods Luminescence Odorants Chemical Phenomena Solutions Glucosinolates Chromatography, High Pressure Liquid Oils, Volatile Soybean Oil Curcumin > analysis Platelet Aggregation Hyperlipidemias Antioxidants > analysis Lavandula Rosmarinus Anti-Inflammatory Agents > analysis Zingiberaceae Diarylheptanoids Pulse Radiolysis Micelles Épices > Congrès. Condiments > Congrès. Goût. Antioxydants. Bactéries. Trigonelles. Aliments > Analyse. Crocus. Curcumas. Chromatographie en phase gazeuse. Spectrométrie de masse. Odeurs. Chromatographie en phase liquide à hautes performances. Huiles essentielles. Huile de soja. Sang > Plaquettes > Agrégation. Hyperlipidémie. Lavandes. Zingibéracées. Radiolyse pulsée. taste (senses) antioxidant. gas chromatography. mass spectrometry. luminescence. odors. essential oil. soybean oil. TECHNOLOGY & ENGINEERING > Food Science. Soy oil Pulse radiolysis Odors Mass spectrometry Lavenders Hyperlipidemia High performance liquid chromatography Gas chromatography Food > Analysis Fenugreek Essences and essential oils Crocuses Blood platelets > Aggregation Gewürz Antioxidans Kongress Lebensmittelchemie Aromastoff Electronic books. Conference papers and proceedings
Online Access:	Connect to the full text of this electronic book

Published 1997

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