Effect of maturity on some chemical constituents of Sri Lankan pepper (Piper nigrum L.)
- 1 January 1984
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 35 (1) , 41-46
- https://doi.org/10.1002/jsfa.2740350108
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Pepper — chemistry, technology, and quality evaluationC R C Critical Reviews in Food Science and Nutrition, 1977
- Identification of two isomers of 4,5-dihydroxyhexanoic acid gamma lactone in Californian and Spanish flor sherriesJournal of Agricultural and Food Chemistry, 1969
- Constituents of black pepper. Oxygenated compoundsJournal of Agricultural and Food Chemistry, 1969
- Constituents of black pepper. Some sesquiterpene hydrocarbonsJournal of Agricultural and Food Chemistry, 1967