Compositional characterization of native Peruvian chili peppers (Capsicum spp.)

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 10, 2013, Pages 2530-2537

  Meckelmann, Sven W ^a   Riegel, Dieter W ^a   Van Zonneveld, Maarten J ^b   Ríos, Llermé ^c   Peña, Karla ^c   Ugas, Roberto ^d   Quinonez, Lourdes ^e   Mueller Seitz, Erika ^a   Petz, Michael ^a  

^a UNIVERSITY OF WUPPERTAL   (Germany)

^b BIOVERSITY INTERNATIONAL   (Italy)

^c National Institute for Agricultural Innovation INIA   (Peru)

^d UNIVERSIDAD NACIONAL AGRARIA LA MOLINA   (Peru)

^e Centro de Investigación y Desarrollo Rural Amazónico CIDRA   (Peru)

Author keywords

capsaicin; capsicum; chili pepper; color; quercetin; vitamin C

Indexed keywords

BIODIVERSITY; FLAVONOIDS; FRUITS; PEPPER; PHENOLS;

CAPSAICIN; CAPSAICINOIDS; CAPSICUM; CAPSICUM GERMPLASM; CAPSICUM SPP; CHILI PEPPER; COMPOSITIONAL CHARACTERIZATION; LANDRACES; QUERCETIN; VITAMIN C;

COLOR;

EID: 84874991549     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf304986q     Document Type: Article

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