Metabolomic Characterization of Hot Pepper (Capsicum annuum “CM334”) during Fruit Development-Reference-Cited by-同舟云学术

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Metabolomic Characterization of Hot Pepper (Capsicum annuum “CM334”) during Fruit Development

Published:2015-10-27 Issue:43 Volume:63 Page:9452-9460
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Jang Yu Kyung¹,Jung Eun Sung¹,Lee Hyun-Ah²,Choi Doil²,Lee Choong Hwan¹

Affiliation:

1. Department of Bioscience and Biotechnology, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, Republic of Korea

2. Department of Plant Science, College of Agriculture and Life Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 151-921, Korea

Funder

Rural Development Administration

National Research Foundation of Korea

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b03873

Reference48 articles.

1. Comparative Studies on Phytochemicals and Bioactive Activities in 24 New Varieties of Red Pepper

2. Bioactive phenolics of fresh and freeze-dried sweet and semi-spicy pepper fruits (Capsicum annuum L.)

3. Effect of Heat Processing on the Profile of Pigments and Antioxidant Capacity of Green and Red Jalapeño Peppers

4. Characterization and Quantitation of Antioxidant Constituents of Sweet Pepper (Capsicum annuum L.)

5. Antioxidant Activity of Phenolics in Leaves of Three Red Pepper (Capsicum annuum) Cultivars

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