Universidad de Zaragoza-ko ikertzaileekin lankidetzan egindako argitalpenak (3)

2020

  1. Changes in capsiate content in four chili pepper genotypes (capsicum spp.) at different ripening stages

    Agronomy, Vol. 10, Núm. 9

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

    Plants, Vol. 9, Núm. 9, pp. 1-16

  3. Influence of fruit ripening on the total and individual capsaicinoids and capsiate content in naga jolokia peppers (Capsicum chinense Jacq.)

    Agronomy, Vol. 10, Núm. 2