Capsaicinoids content and proximate composition of Mexican chili peppers ( Capsicum spp.) cultivated in the State of Chihuahua

Author: Orellana-Escobedo L.   Garcia-Amezquita L.E.   Olivas G.I.   Ornelas-Paz J.J.   Sepulveda D.R.  

Publisher: Taylor & Francis Ltd

ISSN: 1947-6337

Source: CyTA - Journal of Food, Vol.11, Iss.2, 2013-05, pp. : 179-184

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