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[null,"1.","Record Nr.",null,"UNINA9910446325503321"]
[null,null,"Titolo",null,"Chemistry of spices / / edited by Villupanoor A. Parthasarathy, Bhageerathy Chempakam and T. John Zachariah"]
[null,null,"Pubbl/distr/stampa",null,"Wallingford, UK ; ; Cambridge, MA, : CABI Pub., c2008"]
[null,null,"ISBN",null,"1-281-70739-2"]
[{"$nulls":4},"9786611707392"]
[{"$nulls":4},"1-84593-420-2"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (455 p.)"]
[null,null,"Disciplina",null,"641.3/383"]
[null,null,"Soggetti",null,"Spice plants - Composition"]
[{"$nulls":4},"Spices - Analysis"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Contents; Contributors; Preface; 1 Introduction; 2 Black Pepper; 3 Small Cardamom; 4 Large Cardamom; 5 Ginger; 6 Turmeric; 7 Cinnamon and Cassia; 8 Clove; 9 Nutmeg and Mace; 10 Coriander; 11 Cumin; 12 Fennel; 13 Fenugreek; 14 Paprika and Chilli; 15 Vanilla; 16 Ajowan; 17 Star Anise; 18 Aniseed; 19 Garcinia; 20 Tamarind; 21 Parsley; 22 Celery; 23 Curry Leaf; 24 Bay Leaf; Index"]
[null,null,null,"Sommario/riassunto","Representing a discussion of the chemical properties of a cross section of spices, this book covers the three categories of plant-derived natural products: the terpenoids, the alkaloids and the phenyl propanoids and allied phenolic compounds. It covers spice crops such as black pepper, ginger, turmeric and coriander."]