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Differential effect of organic cultivation on the levels of phenolics, peroxidase and capsidiol in sweet peppers

Journal Title:
Journal of the science of food and agriculture.
Journal Volume/Issue:
2008 Apr. 15, v. 88, no. 5
Main Author:
del Amor, Francisco M.
Other Authors:
Serrano-Martínez, Ana, Fortea, Isabel, and Núñez-Delicado, Estrella
Format:
Electronic
Language:
English
Subjects:
Capsicum annuum
sweet peppers
organic production
food composition
phenolic compounds
peroxidase
enzyme activity
organic foods
phytoalexins
capsidiol
View in NAL's Catalog:
IND44026531