Herbs and spices : natural sources of phenolic and terpenoid compounds with potential value in nutrition and health - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Papers Year : 2000

Herbs and spices : natural sources of phenolic and terpenoid compounds with potential value in nutrition and health

Keywords

ROMARIN
TOXICOLOGIE SANTE

Domains

Food engineering Chemical and Process Engineering Life Sciences [q-bio]

Migration ProdInra  : Connect in order to contact the contributor

https://hal.inrae.fr/hal-02771249

Submitted on : Thursday, June 4, 2020-12:12:29 PM

Last modification on : Tuesday, March 5, 2024-3:54:12 PM

No file

Dates and versions

hal-02771249 , version 1 (04-06-2020)

Identifiers

  • HAL Id : hal-02771249 , version 1
  • PRODINRA : 62554

Cite

Marie Josèphe Amiot, Catherine Alquier, Catherine C. Chaumontet, P. Debersac, M.H. Siess. Herbs and spices : natural sources of phenolic and terpenoid compounds with potential value in nutrition and health. European Scientific Conference, Mar 2000, Rome, Italy. ⟨hal-02771249⟩

Export

BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite

Collections

UNIV-AVIGNON UNIV-BOURGOGNE INRA INRAE SQPOV INRAEPACA
11 View
0 Download

Share

Gmail Mastodon Facebook X LinkedIn More