Indexed in

DOI Google Scholar Scopus WoS Full Text

Citations

Analysis of institutional authors

Fayos, O.AuthorMallor, C.AuthorGarces-Claver, A.Corresponding Author

Share

Publicaciones > Article

Evolution of the pungency of onion (Allium cepa L.) and pepper (Capsicum spp.) from its origin to the current nutraceutical potential

Publicated to:Itea-Informacion Tecnica Economica Agraria. 114 (2): 99-118 - 2018-01-01 114(2), doi: 10.12706/itea.2018.007

Fayos, O.; Mallor, C.; Garces-Claver, A.;

Affiliations

Abstract

Keywords: Alk(en)yl cysteine sulfoxides; Biosynthesis pathways; Capsaicinoid-like substances; Capsaicinoids; Capsinoids; Cv ch-19 sweet; Flavor precursors; Functional foods; Hplc; Mass-spectrometry; Performance liquid-chromatography; Putative-aminotransferase; Quantitative-determination; S-alk(en)yl-l-cysteine sulfoxides; Sulfur amino-acids

Quality index