Antioxidant Effects of Essential Oil and Oleoresin of Black Pepper from Supercritical Carbon Dioxide Extractions in Ground Pork
- 17 September 1998
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 46 (10) , 4329-4333
- https://doi.org/10.1021/jf9802880
Abstract
No abstract availableKeywords
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