Constituents of Peppers. Part VI. The Oxygenated Fraction of Pepper Essential Oil

Author:

Debrauwere J.,Verzele M.

Publisher

Wiley

Subject

General Chemistry

Cited by 25 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

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3. The Agronomy and Economy of Black Pepper (Piper nigrum L.)—The “King of Spices”;Agronomy and Economy of Black Pepper and Cardamom;2011

4. From Wine to Pepper: Rotundone, an Obscure Sesquiterpene, Is a Potent Spicy Aroma Compound;Journal of Agricultural and Food Chemistry;2008-05-01

5. Compositional differences of black, green and white pepper (Piper nigrum L.) oil from three cultivars;International Journal of Food Science & Technology;2007-06-28

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