Abstract
Matured 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.
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Mathai, C.K., Kumaran, P.M. & Chandy, K.C. Evaluation of commercially important chemical constituents in wild black pepper types. Plant Food Hum Nutr 30, 199–202 (1980). https://doi.org/10.1007/BF01094024
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DOI: https://doi.org/10.1007/BF01094024