Studies on the chemical and flavour qualities of white pepper (Piper nigrum L.) derived from grafted and non-grafted plants

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 years. We employed gas chromatography mass spectrometry (GC–MS) to anal...

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