Accumulation pattern of oleoresin and related chemical constituents in black pepper (Piper nigrum) berries during growth and development-Reference-Cited by-同舟云学术

Accumulation pattern of oleoresin and related chemical constituents in black pepper (Piper nigrum) berries during growth and development

Published:1981 Issue:1 Volume:31 Page:3-10
ISSN:0377-3205
Container-title:Qualitas Plantarum Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Food Hum Nutr

Author:

Mathai C. K.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science,Plant Science,Food Science,Chemistry (miscellaneous),Medicine (miscellaneous)

Link

http://link.springer.com/content/pdf/10.1007/BF01093883.pdf

Reference20 articles.

1. Anonymous (1968) Steam volatile oil (modified Clevenger method). In: Official analytical methods of the American Spice Trade Association, 2nd edn. Englewood Cliffs NJ: American Spice Trade Association, Inc, p 8

2. Anonymous (1968) Starch (direct acid hydrolysis). In: Official analytical methods of the American Spice Trade Association, 2nd edn. Englewood Cliffs NJ: American Spice Trade Association, Inc, p 18

3. Anonymous (1970) Crude fibre. In: Official methods of analysis, 11th edn. Washington DC: Association of Official Analytical Chemists, p 513

4. Cleyn R de, Verzele M (1972) Constituents of peppers. I. Qualitative analysis of peperine isomers. Chromatographia 5:346?350

5. Cleyn R de, Verzele M (1972) Constituents of peppers. II. Piperinic acid and its isomers. Bull Soc Chim Belg 81:529?531.

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