Pericarp as a new berry trait to define dry recovery and quality in black pepper (Piper nigrum L.)

Author:

Somashekar Shivakumar Mundagodu,Subraya Krishnamurthy Kuntagod,Vijayan Saji Koryampalli,Bhaskaran Pillai Sasikumar

Publisher

Elsevier BV

Subject

Horticulture

Reference25 articles.

1. Official Analytical Methods;American Spice Trade Association (ASTA),1968

2. Black Pepper: Natural Food Flavors and Colorants;Attokaran,2017

3. Phenolics of green pepper berries (Piper nigrum L.);Bandyopadhyay;J. Agric. Food Chem.,1990

4. Estimating heritability in fall fescue from replicated clonal material;Burton;Agron. J.,1953

5. Analysis by HPLC and LC/MS of pungent piperamides in commercial black, white, green, and red whole and ground peppercorns;Friedman;J. Agric. Food Chem.,2008

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1. Black Pepper;Handbook of Spices in India: 75 Years of Research and Development;2024

2. Spice oleoresins as value-added ingredient for food industry: Recent advances and perspectives.;Trends in Food Science & Technology;2022-04

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