A review on conventional and biotechnological approaches in white pepper production-Reference-Cited by-同舟云学术

A review on conventional and biotechnological approaches in white pepper production

Published:2019-01-07 Issue:6 Volume:99 Page:2665-2676
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Aziz Nurul S¹^ORCID,Sofian‐Seng Noor‐Soffalina¹,Mohd Razali Noorul S¹,Lim Seng Joe¹,Mustapha Wan AW¹^ORCID

Affiliation:

1. Centre for Biotechnology and Functional Food, Faculty of Science and Technology, Universiti Kebangsaan Malaysia UKM Bangi Malaysia

Funder

Universiti Kebangsaan Malaysia

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9481

Reference128 articles.

1. Black Pepper: Piper nigrum Medicinal and Aromatic Plants – Industrial Profiles 2003 Harwood Acedemic Publisher Amsterdam Risfaheri and Nurdjannah N PN Ravindran Pepper processing – the Indonesian scenario 365 377

2. Durable hybrid‐powered white pepper retting machine integrated with crude enzymatic solution;Ibrahim MD;J Appl Sci Agric,2014

3. Black Pepper: Botany and Horticulture

4. Black pepper

5. M Attokaran Black Pepper: Natural Food Flavors and Colorants 2017 John Wiley & Sons Chichester 87 93

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