Chemical and sensory properties of black
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Pino, J. ;Rodriguez-Feo, G. ;Borges, P. ;Rosado, A.
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Article
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1990
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John Wiley and Sons
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English
β 311 KB
The sensory properties of the volatile oil of black pepper wereinvestigated by means ofdescriptivecharacterization of G C effluent. In addition, the chemical composition was analyzed with the aid of column chromatography, high resolution G C and MS-GC. A total of 46 components was identified includi