Studies on Induction of Spice Flavours into Fruits and Its Storage

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TextPublication details: 2019Description: 59Subject(s):

Dissertation note: Dr. E. Jayashree Food Processing 2019 Periyar University

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Previous	Molecular Characterization of Exotic Ginger Genotypes	Expression Studies on Alpha-Guaiene Synthase and Alpha-Guaiene-2-Oxidase in Black pepper (Piper nigrum L.)	Expression of Key Genes Involved in Lysine Biosynthesis in Black Pepper (Piper nigrum L.)	Studies on Induction of Spice Flavours into Fruits and Its Storage	Physiology of Rice Tungro Virus Disease: Changes in Chlorophyll, Carbohydrates, Amino Acids and Phenol Contents	Comparative Study of Five Varieties of Curcuma Species at Different Stages of Maturation	Charaterization and Development of Molecular Diagnostics for Burrowing Nematode Infecting Black Pepper	Next

Dr. E. Jayashree Food Processing 2019 Periyar University

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