Comparison of transpiration rate and stomatal and leaf features in black pepper (Piper nigrum L.), clove (Syzygium aromaticum (L) Merr and Perry), cinnamon (Cinnamonum zeylanicum Blume) and nutmeg (Myristica fragrans Houtt)
A comparative study of transpiration rate and stomatal and leaf features was made on the following spices: black pepper (Piper nigrum L.), clove (Syzygium aromaticum (L.) Merr and Perry), cinnamon (Cinnamonum zeylanicum Blume), and nutmeg (Myristica fragrans Houtt). Black pepper exhibited the highes...
| Veröffentlicht in: | Philippine Agricultural Scientist, The (Formerly the Philippine Agriculturist) Vol. 75, no. 1 & 2 (Jan. 1992 - Jun. 1992), 101-105 |
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| Format: | Artikel |
| Sprache: | English |
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1992
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