Evaluation of commercially important chemical constituents in wild black pepper types
- 1 January 1981
- journal article
- research article
- Published by Springer Nature in Plant Foods for Human Nutrition
- Vol. 30 (3-4) , 199-202
- https://doi.org/10.1007/bf01094024
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Constituents of peppersChromatographia, 1972
- Constituents of Peppers II. Piperinic Acid and its IsomersBulletin des Sociétés Chimiques Belges, 1972
- Piperanine, a pungent component of black pepperJournal of Agricultural and Food Chemistry, 1971