Article Versions Notes

Vázquez-Espinosa M, Álvarez-Romero M, González-de-Peredo AV, Ruíz-Rodríguez A, Ferreiro-González M, Barbero GF, Palma M. Capsaicinoid Content in the Pericarp and Placenta of Bolilla Peppers (Capsicum annuum L.) throughout the Ripening of the Fruit at Two Different Stages of Plant Maturation. Agronomy. 2023; 13(2):435. https://doi.org/10.3390/agronomy13020435

Vázquez-Espinosa, Mercedes, María Álvarez-Romero, Ana V. González-de-Peredo, Ana Ruíz-Rodríguez, Marta Ferreiro-González, Gerardo F. Barbero, and Miguel Palma. 2023. "Capsaicinoid Content in the Pericarp and Placenta of Bolilla Peppers (Capsicum annuum L.) throughout the Ripening of the Fruit at Two Different Stages of Plant Maturation" Agronomy 13, no. 2: 435. https://doi.org/10.3390/agronomy13020435

Vázquez-Espinosa, M., Álvarez-Romero, M., González-de-Peredo, A. V., Ruíz-Rodríguez, A., Ferreiro-González, M., Barbero, G. F., & Palma, M. (2023). Capsaicinoid Content in the Pericarp and Placenta of Bolilla Peppers (Capsicum annuum L.) throughout the Ripening of the Fruit at Two Different Stages of Plant Maturation. Agronomy, 13(2), 435. https://doi.org/10.3390/agronomy13020435