Chemical and sensory properties of black pepper oil (Piper nigrum L.)-Reference-Cited by-同舟云学术

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Chemical and sensory properties of black pepper oil (Piper nigrum L.)

Published:1990 Issue:6 Volume:34 Page:555-560
ISSN:0027-769X
Container-title:Food / Nahrung
language:de
Short-container-title:Nahrung

Author:

Pino J.,Rodriguez-Feo G.,Borges P.,Rosado A.

Publisher

Wiley

Subject

Food Science

Reference17 articles.

1. Source of Flavours. The AVI Publishing Co. Inc., Westport, USA, 1981.

2. Spices and Herbs for the Food Industry, Food Trade Press, Orpington, England, 1984.

3. and , Volatile coumpounds in Food. Qualitative data. CIVO-TNO, Zeist, Netherland, 1983.

Cited by 42 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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