Fatty acid profile of the fat from three pepper varieties (Arnoia, Fresno de la Vega and Los Valles-Benavente). Effect of the ripening stage
Total fatty acids content was studied in three varieties of peppers (Arnoia, Fresno de la Vega and Los Valles-Benavente) in different commercial stages of ripening: green and red in the Arnoia variety and, green, breaker and red in the Fresno de la Vega and Los Valles-Benavente varieties. With ripen...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2006-12-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/68 |