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

Tipo de material: Texto

TextoSeries ; Journal of Agricultural and Food Chemistry, 50, p.1260-1263, 2002Trabajos contenidos:

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

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Item type	Current library	Collection	Call number	Status	Date due	Barcode
Documentos solicitados	CICY Documento préstamo interbibliotecario	Ref1	B-10491 (Browse shelf(Opens below))	Available

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

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