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EFFECT OF ARBUSCULAR MYCORRHIZAE FUNGI ON ANTIOXIDANT PROPERTIES OF BLACK PEPPER CUTTINGS

By:

BABURAJ, ANAMIKA

Contributor(s):

Sarathambal, C

Material type:

TextDescription: 56pSubject(s):

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Item type	Current library	Status	Barcode
Project Report	IISR Library	Available	Pr334

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Previous	FUNCTIONAL VALIDATION OF A MYB TRANSCRIPTION FACTOR IN TURMERIC (Curcuma longa. L) BY YEAST ONE – HYBRID ASSAY	In vitro establishment of different varieties of turmeric (Curcuma longa L.)	Molecular and Anatomical Characterization of Vanilla species	EFFECT OF ARBUSCULAR MYCORRHIZAE FUNGI ON ANTIOXIDANT PROPERTIES OF BLACK PEPPER CUTTINGS	Studies on Pythium species associated with yellowing of black pepper (Piper nigrum L.)	MORPHO-MOLECULAR CHARACTERIZATION, PATHOGENICITY AND FUNGICIDAL SENSITIVITY OF FUSARIUM SPECIES INFECTING BLACK PEPPER (PIPER NIGRUM L.)	Analysis of Adulteration in Spice Essential Oil Using Optical Properties	Next

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National Informatics Centre on Spices
ICAR-Indian Institute of Spices Research
Marikunnu P.O., Kozhikode, Kerala, India - 673012
Tel: +91-495-2731410, Email: Library.spices@icar.gov.in

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