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...
Saved in:
| 主要作者: | |
|---|---|
| 其他作者: | |
| 格式: | bachelorThesis |
| 語言: | spa |
| 出版: |
2013
|
| 主題: | |
| 在線閱讀: | http://dspace.ups.edu.ec/handle/123456789/9793 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
添加標簽