Results
1 -
10 of
61
(Click
here to explore results)
Culinary Herbs and Spices: A Global Guide, CHAPTER 28 Sweet Marjoram (Origanum majorana /marjorama hortensis)
, 2021
, Pages 507-518
Culinary Herbs and Spices: A Global Guide, CHAPTER 30 Thyme (Thymus vulgaris)
, 2021
, Pages 533-548
The Chemistry and Bioactive Components of Turmeric, CHAPTER 4 Turmeric – Active Ingredients Other than Curcuminoids . Augustine Amalraj, Nimisha Pulikkal Sukumaran, Sreeraj Gopi
, 2021
, Pages 71-103
Microalgal Biotechnology: Recent Advances, Market Potential, and Sustainability, CHAPTER 3 Recent Advancements in Algal Biorefineries . D. Ozcelik, F. K. Sakarya, B. Erdincler, A. Yilmaz, S. Avci, E. Borhan, B. Z. Haznedaroglu
, 2021
, Pages 77-117
Advances in Flavours and Fragrances: From the Sensation To the Synthesis, Fragrant adventures in Madagascar: The analysis of fragrant resin from canarium madagascariense . Karl A. D. Swift, Robin Clery
, 2002
, Pages 92-98
The Chemistry and Bioactive Components of Turmeric, CHAPTER 8 Biological Activities of Curcuminoids . Ritu Mishra, Anil K. Gupta
, 2021
, Pages 172-195
A Handbook of Applied Biopolymer Technology: Synthesis, Degradation and Applications, Chapter 2 Synthetic Green Polymers from Renewable Monomers . Naozumi Teramoto
, 2011
, Pages 22-78
Culinary Herbs and Spices: A Global Guide, CHAPTER 13 Dill (Anethum graveolens , Anethum foeniculum , Peucedanum graveolens , Anethum sowa )
, 2021
, Pages 231-249
Photochemistry: Volume 41, Light induced reactions in cryogenic matrices (highlights 2011–2012) . Rui Fausto, Andrea Gómez‐Zavaglia
, 2013
, Volume 41
, Pages 12-58
White Biotechnology for Sustainable Chemistry, CHAPTER 12 Production of Aroma Compounds by White Biotechnology . Juliano Lemos Bicas, Gustavo Molina, Francisco Fábio Cavalcante Barros, Gláucia Maria Pastore
, 2016
, Pages 310-332