Influence of Ca2+ on the phenolic acids, flavonoids and capsaicinoids contents during maturation of pepper fruit (Capsicum annuum L.)

Abstrakt

Autorzy

rozdział z monografii
Angielski
978-83-7244-862-0
2007
Progress in research on capsicum & eggplant / Katarzyna Niemirowicz-Szczytt (ed.).
205-210
Warsaw University of Life Sciences Press, 2007
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