Extración y cuantificación de capsacina a partir de cinco especies nativas del género Capsicum existentes en el Ecuador mediante cromatografía líquida de alta definición
Pepper genetic resources are important for being a natural source of capsaicin. The information about the magnitude of this feature in chili are scarce native Ecuador. The aim of this study was to identify and quantify capsaicin oleoresin Capsicum species in populations collected in the provinces of...
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| Natura: | bachelorThesis |
| Lingua: | spa |
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2013
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| Accesso online: | http://dspace.ups.edu.ec/handle/123456789/9793 |
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