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Autor:
Gordo Sheila MC, Pinheiro Daniel G, Moreira Edith CO, Rodrigues Simone M, Poltronieri Marli C, de Lemos Oriel F, da Silva Israel, Ramos Rommel TJ, Silva Artur, Schneider Horacio, Silva Wilson A, Sampaio Iracilda, Darnet Sylvain
Publikováno v:
BMC Plant Biology, Vol 12, Iss 1, p 168 (2012)
Abstract Background Black pepper (Piper nigrum L.) is one of the most popular spices in the world. It is used in cooking and the preservation of food and even has medicinal properties. Losses in production from disease are a major limitation in the c
Externí odkaz:
https://doaj.org/article/a957463f4ee548beb02949835e3afe09
