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.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2014

Alea: 153

Orrialdeak: 200-206

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2013.12.068 GOOGLE SCHOLAR
Datuen iturria: Scopus