Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.)

  1. Barbero, G.F.
  2. Ruiz, A.G.
  3. Liazid, A.
  4. Palma, M.
  5. Vera, J.C.
  6. Barroso, C.G.
Journal:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Year of publication: 2014

Volume: 153

Pages: 200-206

Type: Article

DOI: 10.1016/J.FOODCHEM.2013.12.068 GOOGLE SCHOLAR
Data source: Scopus