TY  - GEN 
AU  - Vázquez Espinosa, Mercedes
AU  - Fayos, Oreto
AU  - Velasco González de Peredo, Ana
AU  - Espada Bellido, Estrella
AU  - Ferreiro González, Marta
AU  - Palma Lovillo, Miguel
AU  - Garcés-Claver, Ana
AU  - Fernández Barbero, Gerardo
A4  - Química Analítica
PY  - 2020
SN  - 2073-4395
UR  - http://hdl.handle.net/10498/24027
AB  - Interest in the consumption of the fruits of pepper (Capsicum spp.) is not only due to its organoleptic characteristics, but also due to its bioactive compounds content, which are reported to provide essential benefits to human health. However, the...
LA  - eng
PB  - MDPI
KW  - 'Bode' pepper
KW  - capsiate content
KW  - Capsicum spp.
KW  - capsinoids
KW  - fruit ripening
KW  - 'Habanero' pepper
KW  - 'Habanero Roxo' pepper
KW  - 'Malagueta' pepper
KW  - UHPLC
TI  - Changes in Capsiate Content in Four Chili Pepper Genotypes (Capsicum spp.) at Di erent Ripening Stages
DO  - 10.3390/agronomy10091337
ER  -