THE COMPOSITION OF TWO SPANISH PEPPER VARIETIES (FRESNO DE LA VEGA AND BENAVENTE-LOS VALLES) IN DIFFERENT RIPENING STAGES-Reference-Cited by-同舟云学术

THE COMPOSITION OF TWO SPANISH PEPPER VARIETIES (FRESNO DE LA VEGA AND BENAVENTE-LOS VALLES) IN DIFFERENT RIPENING STAGES

Published:2008-12 Issue:6 Volume:31 Page:701-716
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:

Author:

BERNARDO ANA,MARTÍNEZ SIDONIA,ÁLVAREZ MARÍA,FERNÁNDEZ ANA,LÓPEZ MERCEDES

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2008.00229.x/fullpdf

Reference49 articles.

1. Il contenato di vitamina C nei peperoni (Capsicum annuum) delle cultivar Rubra e Golden King in relazione al grado di maturazione de alle modalitá di conservazione;AUDISIO;Riv. Sci. Aliment,1995

2. Yield and fruit quality of pepper (Capsicum annuum L.) in response to bioregulators;BELAKBIR;HortScience,1998

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