Determination and risk characterisation of bio-active piperine in black pepper and selected food containing black pepper consumed in Korea
Crossref DOI link: https://doi.org/10.1007/s10068-020-00860-1
Published Online: 2021-02-06
Published Print: 2021-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Lee, Joon-Goo
Kim, A.-Young
Kim, Dae-Won
Kim, Young-Jun http://orcid.org/0000-0001-7232-6008
Funding for this research was provided by:
National Research Foundation of Korea (NRF-2017R1D1A1B03036312)
Text and Data Mining valid from 2021-02-01
Version of Record valid from 2021-02-01
Article History
Received: 20 August 2020
Revised: 22 November 2020
Accepted: 3 December 2020
First Online: 6 February 2021