TY  - GEN 
AU  - Olguín-Rojas, José Arturo
AU  - Fayos, Oreto
AU  - Vázquez-León, Lucio Abel
AU  - Ferreiro González, Marta
AU  - Rodríguez-Jimenes, Guadalupe del Carmen
AU  - Palma Lovillo, Miguel
AU  - Garcés-Claver, Ana
AU  - Fernández Barbero, Gerardo
A4  - Química Analítica
PY  - 2019
SN  - 2073-4395
UR  - http://hdl.handle.net/10498/21245
AB  - The evolution of individual and total capsaicinoids content in three pepper varieties
of Capsicum chinense Jacq. (‘Bode’ (B), ‘Habanero’ (H), and ‘Habanero Roxo’ (Hr)) during fruit
ripening was studied. The five major capsaicinoids...
LA  - eng
PB  - MDPI
KW  - ‘Bode’ pepper
KW  - ‘Habanero’ pepper
KW  - ‘Habanero Roxo’ pepper
KW  - Capsicum chinense
KW  - pepper ripening
KW  - capsaicinoids
TI  - Progression of the Total and Individual Capsaicinoids Content in the Fruits of Three Different Cultivars of Capsicum chinense Jacq.
DO  - 10.3390/agronomy9030141
ER  -