SITI MAISARAH MOHD NASHRI; HUI YAN TAN; SHAHRUL RAZID SARBINI. Evaluation of Piper nigrum L. as a Prebiotic Ingredient Using In Vitro Colon Model: Sarawak pepper as prebiotic ingredient. Borneo Journal of Resource Science and Technology, [S. l.], v. 13, n. 2, p. 13–23, 2023. DOI: 10.33736/bjrst.5320.2023. Disponível em: https://publisher.unimas.my/ojs/index.php/BJRST/article/view/5320. Acesso em: 24 nov. 2024.