Publication
Aromatic plants, spices and volatiles in food and beverages
| dc.contributor.author | Figueiredo, A. C. | |
| dc.contributor.author | Miguel, Maria Graça | |
| dc.date.accessioned | 2015-06-15T14:53:29Z | |
| dc.date.available | 2015-06-15T14:53:29Z | |
| dc.date.issued | 2010 | |
| dc.description.abstract | The use of spices, common nowadays, was once a sign of high position, luxury and wealth. The value of food ingredients is thus determined by the time in which one lives, that is, it is a product of fashion, since they are always used in a social context. Many plants used as spices enjoyed fame and undeniable importance in the past but their reign was more or less ephemeral, as they were rejected in favour of others for food seasoning, or simply upstaged and/or used for other purposes. | |
| dc.identifier.doi | https://dx.doi.org/10.1002/ffj.1966 | |
| dc.identifier.issn | 0882-5734 | |
| dc.identifier.other | AUT: MGM00322; | |
| dc.identifier.uri | http://hdl.handle.net/10400.1/6305 | |
| dc.language.iso | eng | |
| dc.peerreviewed | yes | |
| dc.publisher | John Wiley and Sons | |
| dc.relation.isbasedon | P-003-3CK | |
| dc.title | Aromatic plants, spices and volatiles in food and beverages | |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | 252 | |
| oaire.citation.issue | 5 | |
| oaire.citation.startPage | 251 | |
| oaire.citation.title | Flavour and Fragrance Journal | |
| oaire.citation.volume | 25 | |
| person.familyName | Miguel | |
| person.givenName | Maria da Graça | |
| person.identifier.ciencia-id | 6110-6FE7-DF28 | |
| person.identifier.orcid | 0000-0003-2507-4228 | |
| person.identifier.scopus-author-id | 35562054500 | |
| rcaap.rights | restrictedAccess | |
| rcaap.type | article | |
| relation.isAuthorOfPublication | 2507350f-9e60-4d4a-a096-53e58d93549c | |
| relation.isAuthorOfPublication.latestForDiscovery | 2507350f-9e60-4d4a-a096-53e58d93549c |
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