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Fayos O.AuthorGarcés-Claver A.Author or co-author of article in journal with external admissions assessment committee
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Changes in Capsiate Content in Four Chili Pepper Genotypes (Capsicum spp.) at Different Ripening Stages

Publicated to:Agronomy-Basel. 10 (9): - 2020-09-01 10(9), doi: 10.3390/agronomy10091337

Fayos O.; Garcés-Claver A.;

Affiliations

- Funding
CITA Univ Zaragoza, Ctr Invest & Tecnol Agroalimentaria Aragon, Inst Agroalimentario Aragon IA2, Avda Montanana 930, Zaragoza 50059, Spain - Author
European Union (EU) Appeared in source as European Fund for Regional Development (FEDER) - Funding
National Institute for Agriculture and Food Research and Technology (INIA, Spain) - Funding
Spanish Ministry of Education, Culture, and Sport - Funding
Univ Cadiz, Fac Sci, Dept Analyt Chem, IVAGRO,Agrifood Campus Int Excellence ceiA3, Cadiz 11510, Spain - Author
University of Cadiz - Funding
V. la Andaluza - Funding
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Abstract

Keywords: ciencias de la computación. teseo; 'bode' pepper; 'habanero roxo' pepper; 'habanero' pepper; 'malagueta' pepper; Annuum; Biosynthesis; Capsaicinoids; Capsiate content; Capsicum spp.; Capsinoids; Ch-19 sweet; Extraction; Fruit ripening; Habanero; Putative-aminotransferase; Quantification; Uhplc; Volatile compounds

Quality index

WoS Scopus by Scimago
Best Categ.AgronomyAgronomy and Crop Science
WoSScopus by ScimagoSPIFecytAgaurDialnetCircCapesMiar
IF3.4170.707--10.500
Rank16/9182/394
QQ1Q1------
DD2D3-
TT1T1
PP83P21
Index ERIC-
Index Emergin-
Index AHCI-