Enzymatic retting of Piper nigrum L. using commercial Pectinase(Peelzyme)
White peppers produced from Piper nigrum L. retted with different concentration of commercial pectinase (PeelZyme) and blanching treatment in hot water were compared. The effects of these treatments on surface morphology and piperine content of white berries was studied. PeelZyme at the concentrat...
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Main Authors: | , , |
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Format: | E-Article |
Language: | English |
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Journal of Chemical and Pharmaceutical Sciences
2015
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Online Access: | http://ir.unimas.my/id/eprint/10591/1/NO%2046%20Enzymatic%20retting%20of%20Piper%20nigrum%20L.%20using%20commercial%20Pectinase%20%28Peelzyme%29%20%28abstract%29.pdf http://ir.unimas.my/id/eprint/10591/ https://scholar.google.com.my/citations?view_op=view_citation&hl=en&user=WKo6MT8AAAAJ&citation_for_view=WKo6MT8AAAAJ:kNdYIx-mwKoC |
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