Effect of heat processing of spices on the concentrations of their bioactive principles: Turmeric (Curcuma longa), red pepper (Capsicum annuum) and black pepper (Piper nigrum)-Reference-Cited by-同舟云学术

Effect of heat processing of spices on the concentrations of their bioactive principles: Turmeric (Curcuma longa), red pepper (Capsicum annuum) and black pepper (Piper nigrum)

Published:2007-05 Issue:3-4 Volume:20 Page:346-351
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Suresh D.,Manjunatha H.,Srinivasan Krishnapura

Publisher

Elsevier BV

Subject

Food Science

Reference13 articles.

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