CHEMICAL-CONSTITUENTS OF PEPPERS (PIPER SPP) AND APPLICATION TO FOOD PRESERVATION - NATURALLY-OCCURRING ANTIOXIDATIVE COMPOUNDS

被引：64

作者：

NAKATANI, N

INATANI, R

OHTA, H

NISHIOKA, A

机构：

来源：

ENVIRONMENTAL HEALTH PERSPECTIVES | 1986年 / 67卷

关键词：

D O I：

10.2307/3430328

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

引用

页码：135 / 142

页数：8

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