Compositional differences of black, green and white pepper (Piper nigrum L.) oil from three cultivars-Reference-Cited by-同舟云学术

Compositional differences of black, green and white pepper (Piper nigrum L.) oil from three cultivars

Published:2007-06-28 Issue:5 Volume:20 Page:599-613
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

BUCKLE K. A.,RATHNAWATHIE M.,BROPHY J. J.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb01819.x/fullpdf

Reference35 articles.

1. Chromatomass-spectrometric study of substances responsible for the aroma of Indian black pepper;Artem'ev;Applied Biochemistry and Microbiology,1979

2. Use of gas chromatography to identify the geographical origin of some spices;Datta;Indian Spices,1971

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