FORMATION AND METABOLISM OF PUNGENT PRINCIPLES OF CAPSICUM FRUITS .2. INVIVO AND INVITRO FORMATION OF DIHYDROCAPSAICIN IN SWEET PEPPER FRUITS, CAPSICUM-ANNUUM L VAR-GROSSUM

被引：22

作者：

IWAI, K

SUZUKI, T

LEE, KR

KOBASHI, M

OKA, S

机构：

[1] KYOTO UNIV,FOOD SCI RES INST,UJI,KYOTO 611,JAPAN

[2] KYOTO UNIV,INST CHEM RES,UJI,KYOTO 611,JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1977年 / 41卷 / 10期

关键词：

D O I：

10.1080/00021369.1977.10862780

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

收藏

页码：1877 / 1882

页数：6

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[3] FORMATION AND METABOLISM OF PUNGENT PRINCIPLES OF CAPSICUM FRUITS .1. FORMATION OF PUNGENT PRINCIPLES IN FRUITS OF SWEET PEPPER, CAPSICUM-ANNUUM L VAR-GROSSUM DURING POST-HARVEST RIPENING UNDER CONTINUOUS LIGHT
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[4] QUANTITATIVE MICROANALYSIS OF CAPSAICIN, DIHYDROCAPSAICIN AND NORDIHYDROCAPSAICIN USING MASS FRAGMENTOGRAPHY
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[5] BIOSYNTHESIS OF CAPSAICIN AND DIHYDROCAPSAICIN IN CAPSICUM FRUTESCENS
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[7] [No title captured]