Studies on the chemical and flavour qualities of white pepper (Piper nigrum L.) derived from grafted and non-grafted plants
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DOI: 10.1007/s00217-020-03600-1
Abstract: In this study, we examined the chemical quality (total protein, total lipid, starch, piperine, and essential oil contents) and flavour quality of white pepper (Piper nigrum L.) derived from grafted and non-grafted plants over 3… read more here.
Keywords: piper nigrum; grafted plants; grafted non; pepper piper ... See more keywords