Comparative study of the bioactive compounds, flavours and minerals present in black pepper before and after removing the outer skin
Joon-Goo Lee, Dae-Won Kim, Youngjae Shin, Young‐Jun Kim
Topics & Concepts
PepperPiperinePungencyChemistryFood scienceFlavourDPPHFlavonoidABTSBotanyHorticultureAntioxidantBiologyOrganic chemistryPiperaceae Chemical and Biological StudiesOlfactory and Sensory Function StudiesEssential Oils and Antimicrobial Activity