Effect of heat processing of spices on the concentrations of their bioactive principles: Turmeric (Curcuma longa), red pepper (Capsicum annuum) and black pepper (Piper nigrum)
2007 ◽
Vol 20
(3-4)
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pp. 346-351
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2014 ◽
Vol 27
(6)
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pp. 847-854
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2019 ◽
Vol 2019
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pp. 1-11
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2021 ◽
Vol 9
(3)
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pp. 188-203
Keyword(s):
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1970 ◽
Vol 27
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pp. 47-50
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Keyword(s):
Keyword(s):