Comparison of nutritional, antioxidant vitamins and capsaicin contents in Capsicum annuum and C. frutescens
| Autor: | Tomi Lois Olatunji, Anthony Jide Afolayan |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Pungency fungi food and beverages macromolecular substances 04 agricultural and veterinary sciences Plant Science Biology Proximate 01 natural sciences CAPSICUM SPP Antioxidant vitamins Capsicum annuum chemistry.chemical_compound chemistry Capsaicin Pepper 040103 agronomy & agriculture 0401 agriculture forestry and fisheries lipids (amino acids peptides and proteins) Food science Agronomy and Crop Science 010606 plant biology & botany |
| Zdroj: | International Journal of Vegetable Science. 26:190-207 |
| ISSN: | 1931-5279 1931-5260 |
| DOI: | 10.1080/19315260.2019.1629519 |
| Popis: | Peppers (Capsicum spp.) contain several bioactive compounds with nutritional and pharmaceutical importance, and these differ between pepper types. The assessment of variation and relatedness among ... |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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