Characterization of total capsaicinoids, colour and volatile compounds of Habanero chilli pepper (Capsicum chinense Jack.) cultivars grown in Yucatan

By J. Pino, Marilú González, L. Ceballos, A. R. Centurión-Yah, Jorge Trujillo-Aguirre, L. Latournerie-Moreno, E. Sauri-Duch. 2007

150 citations recorded by the source corpus.

Subfields: Nutrition and Dietetics, Sensory Systems

View Paper: https://www.semanticscholar.org/paper/d3b392801f488d5ce20bd39b2dbb7817ffd53cec