Characterization of different capsicum varieties by evaluation of their capsaicinoids content by high performance liquid chromatography, determination of pungency and effect of high temperature

Molecules

Volumn 18, Issue 11, 2013, Pages 13471-13486

  González Zamora, Alberto ^a   Sierra Campos, Erick ^a   Luna Ortega, J Guadalupe ^a   Pérez Morales, Rebeca ^a   Ortiz, Juan Carlos Rodríguez ^b   García Hernández, José L ^a  

^a UNIVERSIDAD JUÁREZ DEL ESTADO DE DURANGO   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE SAN LUIS POTOSÍ   (Mexico)

Author keywords

Capsaicin; Capsicum annuum L.; Dihydrocapsaicin; Pungency; Temperature stress

Indexed keywords

CAPSAICIN; DIHYDROCAPSAICIN; DRUG DERIVATIVE;

ARTICLE; CHEMICAL STRUCTURE; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHODOLOGY; PEPPER; TEMPERATURE;

CAPSAICIN; CAPSICUM; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; MOLECULAR STRUCTURE; TEMPERATURE;

EID: 84888581821     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules181113471     Document Type: Article

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