Transformation of Ferulic Acid and Vanillin by Isolated Placentas of Capsicum chinense and Capsicum annuum
Isolated placentas of the highly pungent Capsicum chinense (Habanero pepper), readily transformed ferulic acid and vanillin into capsaicinoids, whereas those from a mild C. annuum cultivar showed a low transformation rate of ferulic acid, in comparison to vanillin. Cell cultures...
Bewaard in:
| Gepubliceerd in: | Journal of the Mexican Chemical Society |
|---|---|
| Hoofdauteurs: | , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Sociedad Química de México
2017
|
| Onderwerpen: | |
| Online toegang: | https://www.redalyc.org/articulo.oa?id=47551118008 |
| Tags: |
Geen labels, Wees de eerste die dit record labelt!
|