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Journal of the Science of Food and Agriculture

Volumn 48, Issue 4, 1989, Pages 483-493

Studies on the physicochemical characteristics of volatile oil from pepper (Piper nigrum) extracted by supercritical carbon dioxide

(1) Sankar, K Udaya a

a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE (India)

Author keywords

black pepper; extraction; Piper nigrum; quality of volatile oil; Supercritical carbon dioxide

Indexed keywords

EID: 84986860968 PISSN: 00225142 EISSN: 10970010 Source Type: Journal
DOI: 10.1002/jsfa.2740480411 Document Type: Article

Times cited : (42)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.