Black Pepper: Piper Nigrum L. Science of its Cultivation, Processing, Chemistry and Nutraceutical Properties.

Shivananda, V. (2018) Black Pepper: Piper Nigrum L. Science of its Cultivation, Processing, Chemistry and Nutraceutical Properties. Masters thesis, Central Food Technological Research Institute.

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Item Type:	Thesis (Masters)
Uncontrolled Keywords:	Black pepper, Nutraceutical Properties, Chemistry, bioactive compounds
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	05 Jun 2020 10:47
Last Modified:	05 Jun 2020 10:47
URI:	http://ir.cftri.res.in/id/eprint/14340

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