Chemical Constituents of Peppers (Piper spp.) and Application to Food Preservation: Naturally Occurring Antioxidative Compounds
- 1 August 1986
- journal article
- research article
- Published by JSTOR in Environmental Health Perspectives
- Vol. 67, 135
- https://doi.org/10.2307/3430328
Abstract
In a structure analysis of the compounds of the genus Piper (Family Piperaceae), we identified five phenolic amides from Piper nigrum, seven compounds from P. retrofractum, and two compounds from P. baccatum. All the phenolic amides possess significant ...Keywords
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