Enrichment of carbon dioxide in the atmosphere increases the capsaicinoids content in Habanero peppers (Capsicum chinense Jacq.)-Reference-Cited by-同舟云学术

Enrichment of carbon dioxide in the atmosphere increases the capsaicinoids content in Habanero peppers (Capsicum chinense Jacq.)

Published:2012-11-02 Issue:6 Volume:93 Page:1385-1388
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Garruña-Hernández René¹,Monforte-González Miriam²,Canto-Aguilar Azucena¹,Vázquez-Flota Felipe²,Orellana Roger¹

Affiliation:

1. Unidad de Recursos Naturales; Centro de Investigación Científica de Yucatán; Calle 43 No. 130 Chuburná 97205 Mérida Yucatán Mexico

2. Unidad de Bioquímica y Biología Molecular de Plantas; Centro de Investigación Científica de Yucatán; Calle 43 No. 130 Chuburná 97205 Mérida Yucatán Mexico

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.5904/fullpdf

Reference26 articles.

1. Nutrient composition and antioxidant activity of 10 pepper (Capsicum annuum) varieties;Guil-Guerrero;Eur Food Res Technol,2006

2. QTL analysis for capsaicinoid content in Capsicum;Ben-Chaim;Theor Appl Genet,2006

3. La biosíntesis de capsaicinoides, el principio picante del Chile;Vázquez-Flota;Rev Fitotec Mex,2007

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3. A validated method for the thin-layer chromatography in situ densitometric quantitation of capsaicinoids in Habanero pepper (Capsicum chinense Jacq.);JPC – Journal of Planar Chromatography – Modern TLC;2022-10-07

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