Open AccessChemical Constituents of Peppers (Piper spp.) and Application to Food Preservation: Naturally Occurring Antioxidative Compounds
Author(s) -
Nobuji Nakatani,
Reiko Inatani,
Haruko Ohta,
Atsuko Nishioka
Publication year - 1986
Publication title -
environmental health perspectives
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.257
H-Index - 282
eISSN - 1552-9924
pISSN - 0091-6765
DOI - 10.2307/3430328
Subject(s) - butylated hydroxyanisole , butylated hydroxytoluene , piperaceae , piper , antioxidant , chemistry , food science , phenols , food additive , organic chemistry , botany , biology