Normal view MARC view ISBD view

Pungency in Paprika (Capsicum annuum). 1. Decrease of Capsaicinoid Content Following Cellular Disruption

Pungency in Paprika (Capsicum annuum). 1. Decrease of Capsaicinoid Content Following Cellular Disruption - Journal of Agricultural and Food Chemistry, 50, p.1260-1263, 2002 .

The capsaicinoid content in fruits of Capsicum annuum decreased within several days to a level of only 10

Subjects--Topical Terms:
PAPRIKA
CAPSAICINOIDS
OXIDATIVE DEGRADATION

Place hold
Print
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)