Carotenoid Composition in the Fruits of Red Paprika (Capsicum annuum var. lycopersiciforme rubrum) during Ripening; Biosynthesis of Carotenoids in Red Paprika

The changes in the carotenoid pigments of the Capsicum annuum var. lycopersiciforme rubrum during maturation have been investigated quantitatively by means of a HPLC technique. In all of the chromatograms, 40 peaks were detected; 34 carotenoids were identified. The total carotenoid content of the ri...

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Veröffentlicht in:Journal of agricultural and food chemistry 2001-03, Vol.49 (3), p.1517-1523
Hauptverfasser: Deli, József, Molnár, Péter, Matus, Zoltán, Tóth, Gyula
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Sprache:eng
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