Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- capsicum_annuum_l [2021/10/21 09:33] – andreas
+++ capsicum_annuum_l [2021/10/21 09:37] (aktuell) – andreas
@@ Zeile 28: / Zeile 28: @@
 Traditional sweet pepper varieties of the Campania region: (a) Papaccella liscia; (b) Sassaniello; (c) Cornetto di Acerra; (d) Corno di capra; (e) Corno Marconi (f) Papaccella Napoletana; (g) Friariello a sigaretta; (h) Friariello Napoletano; (i) Friariello Nocerese; (l) Cazzone. \\
 [Fratianni, Florinda, et al. "Biochemical characterization of traditional varieties of sweet pepper (Capsicum annuum L.) of the Campania region, Southern Italy." Antioxidants 9.6 (2020): 556] [[https://www.mdpi.com/753342]]
+{{https://ars.els-cdn.com/content/image/1-s2.0-S0195666316310339-gr1_lrg.jpg}} \\
+Capsicum species varieties and pod types. Capsicum annuum pod types are A) Asian, B) Cayenne, C) Chile de Arbol, D) Chiltepin, E) Hungarian Paprika, F) Jalapeño, G) New Mexican, and H) Poblano. A Capsicum baccatum pod type is I) Aji. Capsicum chinense pod types are J) Bhut Jolokia, K) Habanero, and L) Scorpion. A Capsicum pubescens pod type is M) Rocoto and a Capsicum frutescens pod type is N) Tabasco. \\
+[Guzmán, Ivette, and Paul W. Bosland. "Sensory properties of chile pepper heat–and its importance to food quality and cultural preference." Appetite 117 (2017): 186-190] [[https://www.sciencedirect.com/science/article/pii/S0195666316310339]]