Bibliography

Abbey
Abbey
Sep 29 · Unlisted

Sources for the story:

1. Dignum, Mark J.W, Josef Kerler, and Rob Verpoorte. “Vanilla Production: Technological, chemical, and biosynthetic aspects.” Food Reviews International 17.2 (2001): 119–20.

2. De Guzman, C.C., and Zara, R.R. “Vanilla-29.” Handbook of Herbs and Spices. 2012. 547–89.

3. Ramachandra Rao, S., and G. A. Ravishankar. “Vanilla Flavour: Production by Conventional and Biotechnological Routes.” Journal of the Science of Food and Agriculture 80.3 (2000): 289–304.

4. Anuradha, Krushnamurthy, Bellur Nanjundaiah Shyamala, and Madeneni Madhava Naidu. “Vanilla- Its Science of Cultivation, Curing, Chemistry, and Nutraceutical Properties.” Critical Reviews in Food Science and Nutrition 53.12 (2013): 1250–276.

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Abbey

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Abbey

Food scientist working towards her PhD. Sharer of food structure, processing, nutrition, trends, & history. Disprover of food myths, lies, & misinformation.

Snipette

Snipette

Bits and pieces about anything and everything. Usual topics from unusual perspectives. Information you can understand. We explain things in a storytelling style. Want to write for us? We’re looking for authors so check the homepage for details!

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