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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | P. Pripdeevech | en_US |
| dc.contributor.author | S. Wongpornchai | en_US |
| dc.date.accessioned | 2018-09-04T05:59:26Z | - |
| dc.date.available | 2018-09-04T05:59:26Z | - |
| dc.date.issued | 2012-09-21 | en_US |
| dc.identifier.other | 2-s2.0-84942909121 | en_US |
| dc.identifier.other | 10.1533/9780857095688.504 | en_US |
| dc.identifier.uri | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84942909121&origin=inward | en_US |
| dc.identifier.uri | http://cmuir.cmu.ac.th/jspui/handle/6653943832/51245 | - |
| dc.description.abstract | © Woodhead Publishing Limited, 2012. This chapter begins by discussing the vernacular names and different varieties of tarragon (also known as Artemisia dracunculus L). The cultivation, production and processing of tarragon are then introduced. Recent research into the chemical composition of the essential oils of tarragon is discussed, and, in particular, the presence of various terpenoid compounds. These topics are followed by the functional properties of fresh tarragon and its essential oils, such as antihyperglycaemic, anticoagulant and antifungal activities, along with their uses in the treatment of cardiovascular disease and thrombosis. The issues of quality in terms of grade and standard quality of tarragon leaves are also considered. | en_US |
| dc.subject | Agricultural and Biological Sciences | en_US |
| dc.subject | Engineering | en_US |
| dc.title | Tarragon | en_US |
| dc.type | Book | en_US |
| article.title.sourcetitle | Handbook of Herbs and Spices: Second Edition | en_US |
| article.volume | 2 | en_US |
| article.stream.affiliations | Mae Fah Luang University | en_US |
| article.stream.affiliations | Chiang Mai University | en_US |
| Appears in Collections: | CMUL: Journal Articles | |
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