Phenolic compounds in dried herbs and spices commonly used in the kitchen
Introduction and aim: Currently, herbs and spices are most often used in a dried form due to low durability of raw materials. They are used to enhance or improve the taste and organoleptic properties of food, to shape the quality of food products, and also as medicines for many generations. They hav...
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| Format: | Article |
| Language: | English |
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Kazimierz Wielki University
2018-09-01
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| Series: | Journal of Education, Health and Sport |
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| Online Access: | http://www.ojs.ukw.edu.pl/index.php/johs/article/view/5901 |