Characterization of Different Capsicum Varieties by Evaluation of Their Capsaicinoids Content by High Performance Liquid Chromatography, Determination of Pungency and Effect of High Temperature.
| Autor: | González-Zamora, Alberto1,2 agzfc@ujed.mx, Sierra-Campos, Erick3 ericksier@gmail.com, Luna-Ortega, J. Guadalupe1, Pérez-Morales, Rebeca3 rebecapms@ujed.mx, Ortiz, Juan Carlos Rodríguez4 lupe_lunao@yahoo.com.mx, García-Hernández, José L.1 jcrodort@hotmail.com |
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| Zdroj: | Molecules. Nov2013, Vol. 18 Issue 11, p13471-13486. 16p. |
| Databáze: | Academic Search Ultimate |
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