Capsaicinoid Content in the Pericarp and Placenta of Bolilla Peppers (<i>Capsicum annuum</i> L.) throughout the Ripening of the Fruit at Two Different Stages of Plant Maturation
Peppers are a very popular ingredient in many dishes, either as the fruit itself or as derived products. They are not only consumed because of their organoleptic characteristics, but also because of their high content of bioactive compounds. The aim of this work was to determine the optimal time to...
Guardat en:
| Autors principals: | , , , , , , |
|---|---|
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2023-01-01
|
| Col·lecció: | Agronomy |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2073-4395/13/2/435 |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|