Content of Capsaicinoids and Capsiate in “Filius” Pepper Varieties as Affected by Ripening

Peppers are fruits with wide genetic variability and multiple ways of being consumed that hold a relevant position in the human diet. Nowadays, consumers are interested in new gastronomic experiences provided by pepper cultivars that present new shapes, colors, and flavors while preserving their bio...

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Detalles Bibliográficos
Autores principales: Vázquez-Espinosa, Mercedes, Fayos, Oreto, V. González-de-Peredo, Ana, Espada-Bellido, Estrella, Ferreiro-González, Marta, Palma, Miguel, Garcés-Claver, Ana, F. Barbero, Gerardo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7569991/
https://www.ncbi.nlm.nih.gov/pubmed/32957596
http://dx.doi.org/10.3390/plants9091222

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7569991/
https://www.ncbi.nlm.nih.gov/pubmed/32957596
http://dx.doi.org/10.3390/plants9091222

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