Capsaicin Content of West Indies Hot Pepper Cultivars Using Colorimetric and Chromatographic Techniques

Authors:
Harold A.A. Gibbs Department of Biological and Chemical Sciences, Cave Hill Campus, University of the West Indies, Barbados

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Leonard W. O'Garro Department of Biological and Chemical Sciences, Cave Hill Campus, University of the West Indies, Barbados

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Article Category:
Research Article
Online Publication Date:
Feb 2004
Page(s):
132–135
Volume/Issue:
Volume 39: Issue 1
DOI:
https://doi.org/10.21273/HORTSCI.39.1.132
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Received:
24 Jun 2003
|
Accepted:
11 Mar 2003
|
Published print:
01 Jan 2004
Received:
24 Jun 2003
|
Accepted:
11 Mar 2003
|
Published print:
01 Jan 2004
Received:
24 Jun 2003
|
Accepted:
11 Mar 2003
|
Published print:
01 Jan 2004
Harold A.A. Gibbs Department of Biological and Chemical Sciences, Cave Hill Campus, University of the West Indies, Barbados

Search for other papers by Harold A.A. Gibbs in
Google Scholar Close
and
Leonard W. O'Garro Department of Biological and Chemical Sciences, Cave Hill Campus, University of the West Indies, Barbados

Search for other papers by Leonard W. O'Garro in
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Cover HortScience
HortScience
Issue Date:
01 Jan 2004
Online ISSN:
2327-9834
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