Physicochemical and Microbiological Qualities of Steamed and Irradiated Ground Black Pepper (<i>Piper nigrum</i> L.)

Catherine Waje(Kyungpook National University), Joong‐Ho Kwon(CJ CheilJedang (South Korea)), Kyong‐Su Kim(Korea Food Research Institute), Setsuko Todoriki(Korea Food Research Institute), Hyun-Ku Kim(Korea Food Research Institute)
Journal of Agricultural and Food Chemistry
June 1, 2008
10.1021/jf8002015
Cited by 91

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