| 000 | 01297nam a2200265Ia 4500 | ||
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| 003 | MX-MdCICY | ||
| 005 | 20250625140632.0 | ||
| 040 | _cCICY | ||
| 090 | _aB-10485 | ||
| 245 | 1 | 0 | _aCarotenoid Composition in the Fruits of Red Paprika (Capsicum annuum var. lycopersiciforme rubrum)during Ripening; Biosynthesis of Carotenoids in Red Paprika |
| 490 | 0 | _vJournal of Agricultural and Food Chemistry, 49(3), p.1517-1523, 2001 | |
| 520 | 3 | _aThe changes in the carotenoid pigments of the Capsicum annuum var. lycopersiciforme rubrum during maturation have been investigated quantitatively by means of a HPLC technique. In all of the chromatograms, 40 peaks were detected; 34 carotenoids were identified. The total carotenoid content of the ripe fruits was about 1.3 g/100 g of dry weight, of which capsanthin constituted 37 | |
| 650 | 1 | 4 | _aPAPRIKA |
| 650 | 1 | 4 | _aCAROTENOIDS |
| 650 | 1 | 4 | _aANALYSIS |
| 650 | 1 | 4 | _aBIOSYNTHESIS |
| 650 | 1 | 4 | _aCAPSICUM ANNUUM |
| 700 | 1 | 2 | _aDeli, J. |
| 700 | 1 | 2 | _aMolnár, P. |
| 700 | 1 | 2 | _aMatus, Z. |
| 700 | 1 | 2 | _aTóth, G |
| 856 | 4 | 0 |
_uhttps://drive.google.com/file/d/1oGR19QwOTSRk1TfOwsOIfjekmif5PuAF/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx |
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