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Tài liệu tham khảo 91 tiêu (Piper nigrum L.) chiết xuất bằng phương pháp carbon dioxid lỏng siêu tới hạn”, Tạp chí Khoa học, Trường Đại học Cần Thơ, 6, 97-101. 11.Tôn Nữ Tuấn Nam, Trần Kim Loang, Đào Thị Lan Hoa (2008), Kỹ thuật trồng, thâm canh, chế biến và bảo quản Hồ Tiêu, Bộ Nông nghiệp và PTNT, Hà Nội, 70-73. 12.Võ Văn Chi (1997), Từ điển cây thuốc Việt Nam, Nhà xuất bản Y Học, TP. Hồ Chí Minh, 1210. Tiếng Anh 13.A. P. Martins, L. Salgueiro, R. Vila, F. Tomi, S. Canigueral, J. Casanova, A. Proença da Cunha, T. Adzet (1998), “Essential oils from four Piper species”. Phytochemistry, 49(7), 2019-2023. 14.Brian M. Lawrence (1981), Major Tropical Spices-Pepper (Piper nigrum L.), Essential Oil 1979-1980, Allured Publishing, Wheaton, 140- 143, 149-155, 196-199, 216. 15.B. Wannissorn, S. Jarikasem, T. Siriwangchai, S. Thubthimthed (2005), “Antibacterial properties of essential oil from Thai medicinal plants”, Fitoterapia, 233-236. 16.C. Bandopadhyay, P. S. Variyar (1988), On the volatiles of pepper plant (Piper nigrum L.), PAFAI J., 10(1), 25-27, 29. 17.C. Perakis, V. Louli, K. Magoulas (2005), “Supercritical fluid extraction of black pepper oil”, Journal of Food Engineering, 71, 386-393. 18.E. Gildemeister, F. Hoffmann (1929), Die Atherischen Ole, 3rd, Verlag Von Schimmel, Leipzig, 2, 457-458. 19.Ernest Guenther (1952), The Essential Oils, D. Van Nostrand, New York, Vol. V, 135-144. 20.E. R. Jansz, S. Balachandran, E. V. Packiyasothy, S. Ratnayake (1984), “Effect of maturity on some chemical constituents of Sri Lankan pepper (Piper nigrum L.)”, Journal of the Science of Food and Agriculture, 35, 41-46.
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