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Fayos, OretoAutor o CoautorGarces-Claver, AnaAutor o Coautor
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Publicaciones > Artículo

Progression of the Total and Individual Capsaicinoids Content in the Fruits of Three Different Cultivars of Capsicum chinense Jacq.

Publicado en:Agronomy-Basel. 9 (3): - 2019-03-19 9(3), doi: 10.3390/agronomy9030141

Fayos, Oreto; Garces-Claver, Ana;

Afiliaciones

European Fund for Regional Development (FEDER)European Union (EU) - Financiador
National Institute for Agriculture and Food Research and Technology (INIA)Instituto de Investigacion Agropecuaria (INIA) [RTA2015-00042-C02-01] - Financiador
Tecnol Nacl Mexico IT Veracruz, Unidad Invest & Desarrollo Alimentos UNIDA, MA Quevedo 2779, Veracruz 91860, Mexico - Autor o Coautor
Univ Cadiz, IVAGRO, Agrifood Campus Int Excellence CeiA3, Dept Analyt Chem,Fac Sci, POB 40, Cadiz 11510, Spain - Autor o Coautor
Univ Zaragoza, CITA, IA2, Ctr Invest Tecnol Agroalimentaria Aragon, Avda Montanana 930, Zaragoza 50059, Spain - Autor o Coautor
[A11-17R] - Financiador
[OT2016/046] - Financiador
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Resúmen

Palabras clave: 'bode' pepper; 'habanero roxo' pepper; 'habanero' pepper; Annuum l.; Antioxidant activity; Bioactive compounds; Capsaicinoids; Capsicum chinense; Cv habanero; Extraction; Pepper fruits; Pepper ripening; Peroxidase; Pungency; Variability; Volatile compounds; ‘bode’ pepper; ‘habanero roxo’ pepper; ‘habanero’ pepper

Indicios de calidad

WoS Scopus by Scimago
Best Categ.AgronomyAgronomy and Crop Science
WoSScopus by ScimagoSPIFecytAgaurDialnetCircCapesMiar
IF2.6030.700--10.400
Rank18/9172/318
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DD2D3-
TT1T1
PP81P23
Index ERIC-
Index Emergin-
Index AHCI-