TY  - CHAP
AU  - Nabila Rodríguez Valerón
AU  - Diego Prado Vásquez
AU  - Rasmus Munk
ED  - Rabia Shabir Ahmad
Y1  - 2021-12-01
PY  - 2021
T1  - Pinaceae Species: Spruce, Pine and Fir as a New Culinary Herb and Spice
N2  - <i>Herbs and Spices - New Processing Technologies</i> 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. 12
UR  - https://doi.org/10.5772/intechopen.99280
DO  - 10.5772/intechopen.99280
SN  - 978-1-83969-609-1
PB  - IntechOpen
CY  - Rijeka
Y2  - 2024-04-24
ER  -