Assessment of microwave roasting-induced changes in composition and signature flavor compounds of black pepper (Pepper nigrum L.)
| Autor: | Desai, Shivani, Singh Sharanagat, Vijay, Kumar Nema, Prabhat, Mani, Saravanan, Alam Khan, Zober |
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| Zdroj: | In Microchemical Journal August 2024 203 |
| Databáze: | ScienceDirect |
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