Biochemical characterization of two pepper varieties in the green and red ripening stages

Italian Journal of Food Science

Volumn 13, Issue 4, 2001, Pages 391-397

  Roura, S I ^a   Moreira, M R ^a   Crapiste, G H ^b   Del Valle, C E ^a  

^a UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

^b UNIVERSIDAD NACIONAL DEL SUR   (Argentina)

Author keywords

Ascorbic acid content; Bell pepper; Carotenoids; Chlorophyll; Maturation stages

Indexed keywords

EID: 0035564096     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (20)

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