Pulverizing processes affect the chemical quality and thermal property of black, white, and green pepper (Piper nigrum L.)
Crossref DOI link: https://doi.org/10.1007/s13197-018-3128-8
Published Online: 2018-03-24
Published Print: 2018-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Liu, Hong
Zheng, Jie
Liu, Pengzhan
Zeng, Fankui
Text and Data Mining valid from 2018-03-24
Article History
Revised: 11 March 2018
Accepted: 15 March 2018
First Online: 24 March 2018
Compliance with ethical standards
:
: The authors declare that they have no conflict of interest.