Effect of berry maturation on some chemical constituents of black, green and white pepper (Piper nigrum L.) from three cultivars-Reference-Cited by-同舟云学术

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Effect of berry maturation on some chemical constituents of black, green and white pepper (Piper nigrum L.) from three cultivars

Published:2007-06-28 Issue:3 Volume:19 Page:361-367
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

RATHNAWATHIE M.,BUCKLE K. A.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb00360.x/fullpdf

Reference15 articles.

1. Bavappa , K. V. A. 1979 FAO/DANIDA Seminar on Small Scale Cash Crop Farming in Sri Lanka, cited in Gurishinge, P. De. A (1981) Flushing, Flowering and Fruit-set and Yield Character Studies in Pepper M. Phil. Thesis 1

2. A critical study of two procedures for the determination of piperine in black and white pepper;Genest;Journal of Agricultural and Food Chemistry,1963

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Pericarp as a new berry trait to define dry recovery and quality in black pepper (Piper nigrum L.);Scientia Horticulturae;2021-04

2. A review on conventional and biotechnological approaches in white pepper production;Journal of the Science of Food and Agriculture;2019-01-07

3. Compositional differences of black, green and white pepper (Piper nigrum L.) oil from three cultivars;International Journal of Food Science & Technology;2007-06-28

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