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Fayos OAuthorGarcés-Claver AAuthor

Publicaciones > Article

Content of Capsaicinoids and Capsiate in "Filius" Pepper Varieties as Affected by Ripening

Publicated to:Plants-Basel. 9 (9): 1-16 - 2020-09-01 9(9), doi: 10.3390/plants9091222

Fayos O; Garcés-Claver A;

Affiliations

Centro de Investigación y Tecnología Agroalimentaria de Aragón, Instituto Agroalimentario de Aragón-IA2, CITA-Universidad de Zaragoza, 50059 Zaragoza, Spain. - Author

CITA Univ Zaragoza, Ctr Invest & Tecnol Agroalimentaria Aragon, Inst Agroalimentario Aragon IA2, Zaragoza 50059, Spain - Author

Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, 11510 Cadiz, Spain. - Author

Univ Cadiz, Fac Sci, Dept Analyt Chem, IVAGRO,Agrifood Campus Int Excellence ceiA3, Cadiz 11510, Spain - Author

Abstract

Keywords: Capsaicinoids; Capsiate; Capsicum spp; Capsicum spp.; Filius variety; Fruit ripening; Uhplc

Quality index

	WoS				Scopus by Scimago
Best Categ.	Plant Sciences				Plant Science
	WoS	Scopus by Scimago	SPI	Fecyt	Agaur	Dialnet	Circ	Capes	Miar
IF	3.935	0.892	-			-			10.400
Rank	47/234	84/516
Q	Q1	Q1	-	-	-	-	-	B3
D	D3	D2	-
T	T1	T1
P	P80	P17
Index ERIC	-
Index Emergin	-
Index AHCI	-