Cayenne/American pepper
Author:
Publisher
Elsevier
Link
http://woodhead.metapress.com/index/HK0V05876K208606.pdf
Reference39 articles.
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2. Suggested Cultural Practices for Chili Pepper;Berke,2005
3. 5, 5′-dicapsaicin, 4′-O-5-dicapsaicin ether, and dehydrogenation polymers with high molecular weights are the main products of the oxidation of capsaicin by peroxidase from hot pepper;Bernal;J. Agric. Food. Chem,1996
4. Oxidation of capsaicin and capsaicin phenolic precursors by the basic peroxidase isoenzyme B6 form hot pepper;Bernal;J. Agric. Food Chem,1995
5. Molecular mapping of the C locus for the presence of pungency in;Blum;Capsicum. Genome,2002
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