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Characterization of Anthocyanins from Fruits of Two Mexican Chili Peppers (Capsicum annuum L.)
Chili pepper fruits of the Árbol and Uvilla types (Capsicum annuum L.) were analyzed to characterize the anthocyanins that are synthesized and accumulated in the pericarp tissues. The aglycondelphinidin was identified as the only anthocyanidin in both chili peppers. Anthocyanins were separated and i...
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| Publicado en: | Journal of the Mexican Chemical Society |
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| Autores principales: | , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Sociedad Química de México
2012
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| Materias: | |
| Acceso en línea: | https://www.redalyc.org/articulo.oa?id=47523306011 |
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