Capsaicinoids, flavonoids, tocopherols, antioxidant capacity and color attributes in 23 native Peruvian chili peppers (Capsicum spp.) grown in three different locations

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dc.creatorMeckelmann, S.
dc.creatorRiegel, D.
dc.creatorZonneveld, M. van
dc.creatorRíos, L.
dc.creatorPena, K.
dc.creatorMueller-Seitz, E.
dc.creatorPetz, M.
dc.date2015-02
dc.date2015-05-13T13:59:50Z
dc.date2015-05-13T13:59:50Z
dc.date.accessioned2026-06-27T13:51:55Z
dc.formatapplication/pdf
dc.identifierhttps://hdl.handle.net/10568/66040
dc.identifier.urihttp://hdl.handle.net/123456789/68172
dc.languageen
dc.publisherSpringer
dc.rightsLimited Access
dc.sourceMeckelmann, S.; Riegel, D.; van Zonneveld, M.; Rios, L.; Pena, K.; Mueller-Seitz, E.; Petz, M. (2015) Capsaicinoids, flavonoids, tocopherols, antioxidant capacity and color attributes in 23 native Peruvian chili peppers (Capsicum spp.) grown in three different locations. European Food Research and Technology 240(3) p. 273-283 ISSN: 1438-2377
dc.subjectagronomic characters
dc.subjectantioxidants
dc.subjectcapsaicin
dc.subjectcapsicum
dc.subjectchillies
dc.subjectcolour
dc.subjectenvironmental impact
dc.subjectquercetin
dc.titleCapsaicinoids, flavonoids, tocopherols, antioxidant capacity and color attributes in 23 native Peruvian chili peppers (Capsicum spp.) grown in three different locations
dc.typeJournal Article

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