Hier werden die Unterschiede zwischen zwei Versionen angezeigt.
Beide Seiten der vorigen Revision Vorhergehende Überarbeitung Nächste Überarbeitung | Vorhergehende Überarbeitung | ||
capsicum_annuum_l [2016/04/26 14:55] andreas |
capsicum_annuum_l [2021/10/21 11:37] (aktuell) andreas |
||
---|---|---|---|
Zeile 5: | Zeile 5: | ||
"The practice of referring woody plants of this species to Capsicum frutescens Linnaeus has little merit since herbaceous plants often become woody with age, and other characters supposed to distinguish the two species occur in various populations in both herbaceous and woody plants." | "The practice of referring woody plants of this species to Capsicum frutescens Linnaeus has little merit since herbaceous plants often become woody with age, and other characters supposed to distinguish the two species occur in various populations in both herbaceous and woody plants." | ||
- | Major compounds identified in oil of Californian green bell peppers | + | Major aroma compounds identified in Californian green bell pepper |
[Characterization of some volatile constituents of bell peppers. Buttery, R. G., Seifert, R. M., Guadagni, D. G., Ling, L. C., Journal of agricultural and food chemistry, Vol.17(6), 1969, 1322-1327] | [Characterization of some volatile constituents of bell peppers. Buttery, R. G., Seifert, R. M., Guadagni, D. G., Ling, L. C., Journal of agricultural and food chemistry, Vol.17(6), 1969, 1322-1327] | ||
Zeile 21: | Zeile 21: | ||
[New Volatile Sulfur-Containing Constituents in a Simultaneous Distillation Extraction Extract of Red Bell Peppers (Capsicum annuum)., Naef, R., Velluz, A., Jaquier, A., Journal of agricultural and food chemistry, 56(2), 2007, 517-527] | [New Volatile Sulfur-Containing Constituents in a Simultaneous Distillation Extraction Extract of Red Bell Peppers (Capsicum annuum)., Naef, R., Velluz, A., Jaquier, A., Journal of agricultural and food chemistry, 56(2), 2007, 517-527] | ||
- | {{: | + | {{: |
Köhler, | Köhler, | ||
[[http:// | [[http:// | ||
+ | |||
+ | {{https:// | ||
+ | Traditional sweet pepper varieties of the Campania region: (a) Papaccella liscia; (b) Sassaniello; | ||
+ | [Fratianni, Florinda, et al. " | ||
+ | |||
+ | {{https:// | ||
+ | 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. " |