Analysis of chemical components and biological activities of essential oils from black and white pepper (Piper nigrum L.) in five provinces of southern China-Reference-Cited by-同舟云学术

Analysis of chemical components and biological activities of essential oils from black and white pepper (Piper nigrum L.) in five provinces of southern China

Published:2020-01 Issue: Volume:117 Page:108644
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Li Yong-xin,Zhang Chi,Pan Shenyuan,Chen Lei,Liu Man,Yang Kunlong,Zeng Xiaobin^ORCID,Tian Jun

Funder

National Natural Science Foundation of China

Six Talent Peaks Project of Jiangsu Province

Qing Lan Project of Jiangsu Province

the Natural Science Foundation by Xuzhou City

PAPD of Jiangsu Higher Education Institutions

Scientific Research Support Project for Teachers with Doctor's Degrees

Jiangsu Normal University

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

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3. Comparative analysis of the in vitro antioxidant activity of black and white pepper;Agbor;Nutrition Research,2006

4. Biological role of piper nigrum L. (black pepper): A review;Ahmad;Asian Pacific Journal of Tropical Biomedicine,2012

5. Chemical composition and antibacterial activities of essential oil and organic extracts of Curcuma aromatica salisb;Al-Reza;Journal of Food Safety,2011

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