Antioxidant capacity and total phenolic content in fruit tissues from accessions of capsicum chinense Jacq. (Habanero Pepper) at different stages of ripening

The Scientific World Journal

Volumn 2014, Issue , 2014, Pages

  Castro Concha, Lizbeth A ^a   Tuyub Che, Jemina ^a   Moo Mukul, Angel ^a   Vazquez Flota, Felipe A ^a   Miranda Ham, Maria L ^a  

^a CENTRO DE INVESTIGACIÓN CIENTÍFICA DE YUCATÁN   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTIOXIDANT; CAPSAICIN DERIVATIVE; PHENOL DERIVATIVE; TROLOX C;

ANTIOXIDANT ACTIVITY; ARTICLE; CAPSICUM CHINENSE; CONTROLLED STUDY; DPPH RADICAL SCAVENGING ASSAY; DRUG DETERMINATION; DRUG ISOLATION; FRUIT RIPENING; MATURATION; NONHUMAN; PLACENTA; PLANT PARAMETERS; PLANT TISSUE; CHEMISTRY; CROP; PEPPER; PHYSIOLOGY;

ANTIOXIDANTS; CAPSICUM; CROPS, AGRICULTURAL; PHENOLS;

EID: 84896293962     PISSN: None     EISSN: 1537744X     Source Type: Journal    
DOI: 10.1155/2014/809073     Document Type: Article

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