TY  - GEN 
AU  - Vázquez Espinosa, Mercedes
AU  - Álvarez Romero, María
AU  - Velasco González de Peredo, Ana
AU  - Ruiz Rodríguez, Ana
AU  - Ferreiro González, Marta
AU  - Fernández Barbero, Gerardo
AU  - Palma Lovillo, Miguel
A4  - Química Analítica
PY  - 2023
SN  - 2073-4395
UR  - http://hdl.handle.net/10498/31196
AB  - Peppers are a very popular ingredient in many dishes, either as the fruit itself or as derived products. They are not only consumed because of their organoleptic characteristics, but also because of their high content of bioactive compounds. The aim...
LA  - eng
PB  - MDPI
KW  - adult plant
KW  - Bolilla pepper
KW  - capsaicinoids
KW  - Capsicumspp
KW  - fruit maturity
KW  - pericarp
KW  - placenta
KW  - young plant
TI  - Capsaicinoid Content in the Pericarp and Placenta of Bolilla Peppers (Capsicum annuum L.) throughout the Ripening of the Fruit at Two Different Stages of Plant Maturation
DO  - 10.3390/agronomy13020435
ER  -