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Fayos OAuthorGarcés-Claver AAuthor

Publicaciones > Article

Influence of fruit ripening on the total and individual capsaicinoids and capsiate content in naga jolokia peppers (Capsicum chinense Jacq.)

Publicated to:Agronomy-Basel. 10 (2): - 2020-02-08 10(2), doi: 10.3390/agronomy10020252

CIVAC, Promotora Tecn Ind SC CV, Calle 56 Sur,Mza 1, Jiutepec 62578, Morelos, Mexico - Author

European Regional Development Fund - Funding

Promotora Técnica Industrial - Author

Univ Cadiz, Dept Analyt Chem, Fac Sci, Agrifood Campus Internac Excellence CeiA3,IVAGR, 11510 Puerto Real, Cadiz 11510, Spain - Author

Univ Zaragoza, CITA, IA2, Ctr Invest & Tecnol Agroalimentaria Aragon, Avda Montanana 930, E-50009 Zaragoza, Spain - Author

Universidad de Cádiz - Author

Universidad de Zaragoza - Author

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Keywords: Capsaicinoids; Capsiate; Capsicum chinense; Naga jolokia; Pepper fruit development; Ultrasound-assisted extraction