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Gewürze, Speisesalz, Essig

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Lebensmittelchemie

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Abstract

Teile bestimmter Pflanzen, die sich durch ein sehr intensives und charakteristisches Aroma auszeichnen, finden im frischen oder getrockneten Zustand als Würzmittel Verwendung. In Tab. 22.1 sind die wichtigsten Gewürzpflanzen, gegliedert nach den Pflanzenteilen, die zum Würzen dienen, aufgeführt.

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(2008). Gewürze, Speisesalz, Essig. In: Lebensmittelchemie. Springer-Lehrbuch. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-73202-0_23

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