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(40) A Procedure for Quantitation of Fatty Acid Precursors in Relation to Capsaicinoid Accumulation in Pepper Fruits

Authors:
Janakiraman Maruthavanan Oklahoma State University, Horticulture & LA, Stillwater, OK, 74078

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Niels Maness Oklahoma State University, Horticulture & LA, Stillwater, OK, 74078

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Donna Chrz Oklahoma State University, Horticulture & LA, Stillwater, OK, 74078

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Article Category:
Research Article
Online Publication Date:
Jul 2005
Page(s):
1029C–1029
Volume/Issue:
Volume 40: Issue 4
Copyright:
© American Society for Horticultural Science 2005
DOI:
https://doi.org/10.21273/HORTSCI.40.4.1029C
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Published-print:
01 Jul 2005
Published-print:
01 Jul 2005
Janakiraman Maruthavanan Oklahoma State University, Horticulture & LA, Stillwater, OK, 74078

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Niels Maness Oklahoma State University, Horticulture & LA, Stillwater, OK, 74078

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Donna Chrz Oklahoma State University, Horticulture & LA, Stillwater, OK, 74078

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Published-print:
01 Jul 2005
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