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CONSTITUENTS OF PEPPERS. VII. SPECTROSCOPIC STRUCTURE ELUCIDATION OF PIPERINE AND ITS ISOMERS.DE CLEYN B; VERZELE M.1975; BULL. SOC. CHIM. BELGES; BELG.; DA. 1975; VOL. 84; NO 5; PP. 435-438; BIBL. 3 REF.Article

Kinetics of light-induced Cis-Trans isomerization of four piperines and their levels in ground black peppers as determined by HPLC and LC/MSKOZUKUE, Nobuyuki; PARK, Mal-Sun; CHOI, Suk-Hyun et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 17, pp 7131-7139, issn 0021-8561, 9 p.Article

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