Content of capsaicinoids and capsiate in “filius” pepper varieties as affected by ripening

1. Vázquez-Espinosa, M.
2. Fayos, O.
3. González-De-peredo, A.V.
4. Espada-Bellido, E.
5. Ferreiro-González, M.
6. Palma, M.
7. Garcés-Claver, A.
8. Barbero, G.F.

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DOI: 10.3390/PLANTS9091222 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus