Weil, M.
Shum Cheong Sing, A.
Méot, J.M.
Boulanger, R.
Bohuon, P.
This article is maintained by: Elsevier
Article Title: Impact of blanching, sweating and drying operations on pungency, aroma and color of Piper borbonense
Journal Title: Food Chemistry
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodchem.2016.09.144
Content Type: article
Copyright: © 2016 Elsevier Ltd. All rights reserved.