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.
Revue:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Année de publication: 2014

Volumen: 153

Pages: 200-206

Type: Article

DOI: 10.1016/J.FOODCHEM.2013.12.068 GOOGLE SCHOLAR
La source de données: Scopus