Work

Postharvest Processing and Benefits of Black Pepper, Coriander, Cinnamon, Fenugreek, and Turmeric Spices

Year: 2015

Type: review

Source: Critical Reviews in Food Science and Nutrition

DOI: 10.1080/10408398.2012.759901

Authors: S. Balasubramanian, P. Roselin, K. K. Singh, John Zachariah, S. N. Saxena

Institutions: Central Institute of Agricultural Engineering, Indian Council of Agricultural Research, Karunya University, Indian Institute of Spices Research, National Research Centre on Seed Spices

Language: English

Topic: Piperaceae Chemical and Biological Studies

Subfield: Pharmacology

Field: Pharmacology, Toxicology and Pharmaceutics

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2087415899

FWCI: 0.517

Cites: 94

Cited by: 85

Related to: 10