Analysis of triacylglycerides, carotenoids and capsaicinoids as disposable molecules from Capsicum agroindustry
Author:
Funder
Universidad ICESI
Colciencias
Publisher
Springer Science and Business Media LLC
Subject
Horticulture,Plant Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s13580-018-0111-2.pdf
Reference26 articles.
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2. Barbero GF, Ruiz AG (2014) Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.). Food Chem 153:200–206. https://doi.org/10.1016/j.foodchem.2013.12.068
3. Bijttebier S, Zhani K, D’Hondt E, Noten B, Hermans N, Apers S, Voorspoels S (2014) Generic characterization of apolar metabolites in red chili peppers (Capsicum frutescens L.) by orbitrap mass spectrometry. J Agric Food Chem 62:4812–4831. https://doi.org/10.1021/jf500285g
4. Cali C. de comercio de, n.d. Un negocio picante. Rev. Acción 175:2
5. Duelund L, Mouritsen OG (2017) Contents of capsaicinoids in chillies grown in Denmark. Food Chem 221:913–918. https://doi.org/10.1016/j.foodchem.2016.11.074
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