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Cultivar variation for capsaicinoid content in some processed products of chilli

Fuente: Redalyc

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Détails bibliographiques
Auteur principal:	M. Bhagawati
Format:	Artículo científico
Langue:	en
Publié:	Society for Promotion of Horticulture 2015
Sujets:	Agrociencias SHU HPLC capsaicin Capsaicinoids High Performance Liquid Chromatography
Accès en ligne:	Acceder al recurso
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

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