Compositional Characterization of Native Peruvian Chili Peppers (Capsicum spp.)-Reference-Cited by-同舟云学术

Compositional Characterization of Native Peruvian Chili Peppers (Capsicum spp.)

Published:2013-02-27 Issue:10 Volume:61 Page:2530-2537
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Meckelmann Sven W.¹,Riegel Dieter W.¹,van Zonneveld Maarten J.²,Ríos Llermé³,Peña Karla³,Ugas Roberto⁴,Quinonez Lourdes⁵,Mueller-Seitz Erika¹,Petz Michael¹

Affiliation:

1. Department of Food Chemistry, University of Wuppertal, Wuppertal, Germany

2. Bioversity International, Regional Office for the Americas, Cali, Colombia

3. Instituto Nacional de Innovación Agricola (INIA), Lima, Peru

4. Universidad Nacional Agraria La Molina (UNALM), Lima, Peru

5. Centro de Investigación y Desarrollo Rural Amazónico (CIDRA), Ucayali, Peru

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf304986q

Reference25 articles.

1. Starch Fossils and the Domestication and Dispersal of Chili Peppers ( Capsicum spp. L.) in the Americas

2. Peppers: vegetable and spice capsicums

3. USDA, ARS National Genetic Resources Program.Germplasm Resources Information Network – (GRIN) [on-line database]. National Germplasm Resources Laboratory;http://www.ars-grin.gov/cgi-bin/npgs/html/econ.pl(accessed Nov 21, 2012) .

4. Content of bioactive compounds in pungent spice red pepper (paprika) as affected by ripening and genotype

5. Factors affecting stability of colored substances in paprika powders

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