Chemical aspects of black pepper - Piper nigrum
| creativework.publisher | ||
| dc.contributor.author | Theeshya Dulmini ,A. D | |
| dc.contributor.author | Perera,K. Sarath. D | |
| dc.date.accessioned | 2025-02-12T06:29:43Z | |
| dc.date.available | 2025-02-12T06:29:43Z | |
| dc.date.issued | 2024-09 | |
| dc.description | Guest Article Page 1-4 | |
| dc.description.abstract | Black pepper is known all over the world as “King of Spices”, since it is not only an ingredient to make mouthwatering food, but also rich in immense medicinal value [1,2]. The pepper name is derived from the “Pippali” in Sanskrit [3]. According to history, | |
| dc.identifier.uri | https://dr.ichemc.ac.lk/handle/123456789/174 | |
| dc.language.iso | en | |
| dc.publisher | Institute of Chemistry Ceylon | |
| dc.relation.ispartofseries | 41; 3 | |
| dc.subject | Chemical aspects | |
| dc.subject | black pepper | |
| dc.title | Chemical aspects of black pepper - Piper nigrum | |
| dc.type | Article |
Files
Original bundle
1 - 1 of 1
No Thumbnail Available
- Name:
- Chemical aspects of black pepper - Piper nigrum.pdf
- Size:
- 634.21 KB
- Format:
- Adobe Portable Document Format
License bundle
1 - 1 of 1
No Thumbnail Available
- Name:
- license.txt
- Size:
- 1.71 KB
- Format:
- Item-specific license agreed to upon submission
- Description: