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From phytochemicals to recipes: health indications and culinary uses of herbs and spices.

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第一作者： Rishemjit,Kaur

第一单位： CSIR-Central Scientific Instruments Organisation, Chandigarh, India.;Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, U.P., India.

作者： Rishemjit,Kaur ^[1] ; Shuchen,Zhang ^[2] ; Bhavika,Berwal ^[3] ; Sonalika,Ray ^[1] ; Ritesh,Kumar ^[1] ; Lav R,Varshney ^[4]

作者单位： CSIR-Central Scientific Instruments Organisation, Chandigarh, India.;Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, U.P., India. ^[1] University of Illinois Urbana-Champaign, Urbana, IL, USA. ^[2] CSIR-Central Scientific Instruments Organisation, Chandigarh, India. ^[3] University of Illinois Urbana-Champaign, Urbana, IL, USA. varshney@illinois.edu. ^[4]

DOI 10.1038/s41538-025-00458-z

PMID 40442113

发布时间 2025-05-29

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NPJ science of food

2025年9卷1期

89页

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NPJ science of food

2025年9卷1期

89页

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From phytochemicals to recipes: health indications and culinary uses of herbs and spices.

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From phytochemicals to recipes: health indications and culinary uses of herbs and spices.

NPJ science of food

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NPJ science of food

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