Ethnobotanical Knowledge on Herbs and Spices in Bulgarian Traditional Dry-Cured Meat Products

Artisan food production, with its unique flavors, is a source of knowledge about sustainable use of natural resources. This is because it reflects the skills of local communities in utilizing these resources (e.g., wild and cultivated plants and autochthonous breeds) under specific environmental con...

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發表在:	Diversity
Main Authors:	Teodora Ivanova, Mihail Chervenkov, Ekaterina Kozuharova, Dessislava Dimitrova
格式:	Article
語言:	英语
出版:	MDPI AG 2022-05-01
主題:	ethnobotany food plants antispoilage antimicrobial traditional food antioxidant
在線閱讀:	https://www.mdpi.com/1424-2818/14/6/416