TY - CHAP AU - Vinod Kumar Paswan AU - Chandra Shekhar Singh AU - Garima Kukreja AU - Durga Shankar Bunkar AU - Basant Kumar Bhinchhar ED - Rabia Shabir Ahmad Y1 - 2021-06-24 PY - 2021 T1 - Health Benefits and Functional and Medicinal Properties of Some Common Indian Spices N2 - Herbs and Spices - New Processing Technologies is a collection of research and review chapters offering a comprehensive overview of recent developments in the field of herbs and spices, with a focus on plants containing bioactive components and the utilization of novel processing technologies in the development of functional products. The book consists of four sections containing fourteen chapters written by various researchers and edited by an expert active in the research of plants and bioactive compounds. BT - Herbs and Spices SP - Ch. 4 UR - https://doi.org/10.5772/intechopen.98676 DO - 10.5772/intechopen.98676 SN - 978-1-83969-609-1 PB - IntechOpen CY - Rijeka Y2 - 2024-03-28 ER -