Cinnamon : Botany, Agronomy, Chemistry and Industrial Applications /

Cinnamon is the common name for the spice obtained from the dried inner bark of several species of the genus Cinnamomum in the Lauraceae family. In world trade, Cinnamomum cassia (L.) J. Presl Cinnamomum burmannii dominate, but it is of a different quality to 'true' or 'Ceylon' c...

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Bibliographic Details

Corporate Author:	SpringerLink (Online service)
Other Authors:	Senaratne, Ranjith (Editor), Pathirana, Ranjith (Editor)
Format:	eBook
Language:	English
Published:	Cham : Springer International Publishing : Imprint: Springer, 2020.
Edition:	1st ed. 2020.
Subjects:	Plant breeding. Food-Biotechnology. Agricultural economics. Agriculture. Medicinal chemistry. Plant Breeding/Biotechnology. Food Science. Agricultural Economics. Medicinal Chemistry. Electronic books.
Online Access:	Connect to the full text of this electronic book