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Contribution of Polyphenol Oxidation, Chlorophyll and Vitamin C Degradation to the Blackening of Piper nigrum L.

Black pepper (Piper nigrum L.) is the most widely used spice in the world. Blackening is considered to be beneficial and important in the processing of black pepper because it contributes to its color and flavor. The purpose of this paper is to investigate polyphenol oxidation as well as the chlorop...

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Detalles Bibliográficos
Autores principales:	Gu, Fenglin, Huang, Feifei, Wu, Guiping, Zhu, Hongying
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2018
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6017850/ https://www.ncbi.nlm.nih.gov/pubmed/29425156 http://dx.doi.org/10.3390/molecules23020370

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