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Spice use in food: Properties and benefits

De La Torre Jessica Elizabeth1,2, Fatma Gassara1, Anne Patricia Kouassi1,3

  • 1a INRS-ETE, Université du Québec , Québec , Canada.

Critical Reviews in Food Science and Nutrition
|November 13, 2015
PubMed

Keywords:
Antioxidantantimicrobialcolorantspreservativespropertiesspices

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