Capsaicinoids content in Habanero pepper (Capsicum chinense Jacq.): Hottest known cultivars

HortScience

Volumn 43, Issue 5, 2008, Pages 1344-1349

  Canto Flick, Adriana ^a   Balam Uc, Eduardo ^a   Bello Bello, Jericó Jabìn ^a   Lecona Guzmán, Carlos ^a   Solís Marroquín, Daniela ^a   Avilés Viñas, Susana ^a   Gómez Uc, Eunice ^a   López Puc, Guadalupe ^a   Santana Buzzy, Nancy ^a   Iglesias Andreu, Lourdes Georgina ^b  

^a CENTRO DE INVESTIGACIÓN CIENTÍFICA DE YUCATÁN   (Mexico)

^b UNIVERSIDAD VERACRUZANA   (Mexico)

Author keywords

Capsaicinoids; Capsicum chinense; Germplasm; Habanero pepper; HPLC; Jacq.; Pungency; Scoville units

Indexed keywords

CAPSICUM; CAPSICUM CHINENSE;

EID: 54249116338     PISSN: 00185345     EISSN: None     Source Type: Journal    
DOI: 10.21273/hortsci.43.5.1344     Document Type: Article

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