Chemical composition of Padron peppers (Capsicum annuum L.) grown in Galicia (N.W. Spain)

Food Chemistry

Volumn 57, Issue 4, 1996, Pages 557-559

  Lopez Hernandez J ^a   Oruna Concha M J ^a   Simal Lozano, J ^a   Vazquez Blanco M E ^a   Gonzalez Castro M J ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ASCORBIC ACID; CARBOXYLIC ACID; FRUCTOSE; GLUCOSE; PECTIN; PIGMENT; STARCH; SUCROSE; WATER;

ARTICLE; CHEMICAL COMPOSITION; PEPPER; SPAIN;

EID: 0030449755     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(96)00191-4     Document Type: Article

References (9)

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8. Vázquez-Blanco, E., Vázquez-Odériz, L., López-Hernández, J., Simal-Lozano, J. & Romero-Rodriguez, A. (1995). Determination of pectin by HPLC. A comparison of two methods applied to green beans (Phaseolus vulgaris L.). J. Chromatog. Sci., 33, 531-533.
9. Vázquez-Odériz, L., Vázquez-Blanco, E., López-Hernández, J., Simal-Lozano, J. & Romero-Rodríguez, M. A. (1994). Determination of organic acids and vitamin C in green beans by HPLC with simultaneous detection of two UV wavelengths. J. AOAC Int., 77(4), 1056-1059.