Herbs and Spices
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-30288-6_9
Reference71 articles.
1. Negi A, Pare A, Meenatchi R (2021a) Emerging techniques for adulterant authentication in spices and spice products. Food Control 127:108113. https://doi.org/10.1016/j.foodcont.2021.108113
2. Embuscado ME (2015) Spices and herbs: natural sources of antioxidants – a mini review. J Funct Foods 18:811–819. https://doi.org/10.1016/J.JFF.2015.03.005
3. Sasikumar B, Swetha VP, Parvathy VA, Sheeja TE (2016) Advances in adulteration and authenticity testing of herbs and spices. In: Advances in food authenticity testing, vol 585. Woodhead Publishing, p 624
4. Moore JC, Spink J, Lipp M (2012) Development and application of a database of food ingredient fraud and economically motivated adulteration from 1980 to 2010. J Food Sci 77(4). https://doi.org/10.1111/j.1750-3841.2012.02657.x
5. Schaarschmidt S (2016) Public and private standards for dried culinary herbs and spices – part I: standards defining the physical and chemical product quality and safety. Food Control 70:339–349
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