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’ cinnamon produced fro...
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| Other Authors: | , |
| Language: | English |
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Cham :
Springer International Publishing : Imprint: Springer,
2020.
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| Edition: | 1st ed. 2020. |
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| Online Access: | https://doi.org/10.1007/978-3-030-54426-3 |