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| 003 | MX-MdCICY | ||
| 005 | 20250625140632.0 | ||
| 040 | _cCICY | ||
| 090 | _aB-10491 | ||
| 245 | 1 | 0 | _aPungency in Paprika (Capsicum annuum). 1. Decrease of Capsaicinoid Content Following Cellular Disruption |
| 490 | 0 | _vJournal of Agricultural and Food Chemistry, 50, p.1260-1263, 2002 | |
| 520 | 3 | _aThe capsaicinoid content in fruits of Capsicum annuum decreased within several days to a level of only 10 | |
| 650 | 1 | 4 | _aPAPRIKA |
| 650 | 1 | 4 | _aCAPSAICINOIDS |
| 650 | 1 | 4 | _aOXIDATIVE DEGRADATION |
| 700 | 1 | 2 | _aKirschbaum-Titze, P. |
| 700 | 1 | 2 | _aHiepler, C. |
| 700 | 1 | 2 | _aMueller-Seitz, E. |
| 700 | 1 | 2 | _aPetz, M. |
| 856 | 4 | 0 |
_uhttps://drive.google.com/file/d/1UcxGg88wfa0JNYIm07ZalaWe_Y6ktYzS/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx |
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