Evaluation of commercially important chemical constituents in wild black pepper types

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dc.contributor.authorMathai, C.K.
dc.contributor.authorKumaran, P.M.
dc.contributor.authorChandy, K.C.
dc.date.accessioned2014-06-16T10:44:23Z
dc.date.available2014-06-16T10:44:23Z
dc.date.issued2007-02
dc.description.abstractMatured black pepper berries from 8 wild types, on chemical screening, showed wide variations in commercially important constituents. The results have been compared with those of the cultivated varieties. The possibility of exploitation of this information in black pepper quality improvement programmes is discussed.en_US
dc.identifier.citationQual.Plant.1981 V-30 P-199en_US
dc.identifier.urihttp://hdl.handle.net/123456789/2967
dc.language.isoenen_US
dc.titleEvaluation of commercially important chemical constituents in wild black pepper typesen_US
dc.typeArticleen_US

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