Accumulation of capsaicin in two chili pepper varieties (Capsicum annuum L.) at different stages of fruit maturity
Chili peppers are appreciated and consumed especially for their sensorial attributes, but also because of their rich content in bioactive compounds. Capsaicin is one of the most important compounds found in peppers that gives them their spicy heat profile. Therefore, the main aim of this study was...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2024-12-01
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| Series: | Notulae Botanicae Horti Agrobotanici Cluj-Napoca |
| Subjects: | |
| Online Access: | https://www.notulaebotanicae.ro/index.php/nbha/article/view/13953 |
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