Capsaicinoid determination in types and cultivars of chiles and during storage at different temperatures
Author:
Publisher
International Society for Horticultural Science (ISHS)
Subject
Horticulture
Link
https://www.actahort.org/members/showpdf?booknrarnr=1340_24
Reference15 articles.
1. Variation of antioxidant activity and the levels of bioactive compounds in lipophilic and hydrophilic extracts from hot pepper (Capsicum spp.) cultivars.;Bae;Food Chem,2012
2. Cantwell, M. (2009). Chile pepper. Recommendations for maintaining postharvest quality. http://postharvest.ucdavis.edu/Commodity_Resources/Fact_Sheets/ (accessed October 21, 2020).
3. Improved method for quantifying capsaicinoids in Capsicum using high-performance liquid chromatography.;Collins;HortScience,1995
4. Effect of the perforation level of recycled-LDPE bags on the modification of the atmosphere development, bioactive compounds content, and other qualities of Jalapeño peppers during storage.;de Jesús Ornelas-Paz;J Food Sci Technol,2015
5. Efecto de empaques y temperatures en el almacenamiento de chile manzano (Capsicum pubescens Ruis y Pavón).;Espinosa-Torres;Rev. Chapingo Ser. Hortic.,2010
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