Vitamin C and reducing sugars in the world collection of Capsicum baccatum L. genotypes

Food Chemistry

Volumn 202, Issue , 2016, Pages 189-198

  Perla, Venu ^a   Nimmakayala, Padma ^a   Nadimi, Marjan ^a   Alaparthi, Suresh ^a   Hankins, Gerald R ^a   Ebert, Andreas W ^b   Reddy, Umesh K ^a  

^a WEST VIRGINIA STATE UNIVERSITY   (United States)

^b AVRDC THE WORLD VEGETABLE CENTER   (Taiwan)

Author keywords

Ascorbic acid; Capsicum baccatum L.; Fruit development; Germplasm; Reducing sugars; Vitamin C

Indexed keywords

ASCORBIC ACID; SUGARS;

CAPSICUM BACCATUM L; FRUIT DEVELOPMENT; GERMPLASMS; REDUCING SUGARS; VITAMIN C;

FRUITS;

ASCORBIC ACID; CARBOHYDRATE; MONOSACCHARIDE;

ARTICLE; CAPSICUM BACCATUM; COMPARATIVE STUDY; DEVELOPMENTAL STAGE; FEEDBACK SYSTEM; FRUIT DEVELOPMENT; FRUIT RIPENING; FUNCTIONAL FOOD; GENOTYPE; HOMEOSTASIS; NONHUMAN; PEPPER; PERICARP; CHEMISTRY; FRUIT; GENETICS;

ASCORBIC ACID; CAPSICUM; FRUIT; GENOTYPE; MONOSACCHARIDES;

EID: 84956966395     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.01.135     Document Type: Article

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