Endogenous Levels of Tocopherols and Ascorbic Acid during Fruit Ripening of New Mexican-Type Chile (Capsicum annuum L.) Cultivars
Author:
Affiliation:
1. Department of Agronomy and Horticulture, New Mexico State University, Las Cruces, New Mexico 88003-0003
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf980588h
Reference22 articles.
1. Factors affecting stability of colored substances in paprika powders
2. Studies on the carotenoid pigments of paprika (Capsicum annuum L.var Sz-20)
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