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capsicum_annuum_l [2021/10/21 11:37] (aktuell) andreas |
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[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] | ||
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Köhler, | Köhler, | ||
[[http:// | [[http:// | ||
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+ | {{https:// | ||
+ | Traditional sweet pepper varieties of the Campania region: (a) Papaccella liscia; (b) Sassaniello; | ||
+ | [Fratianni, Florinda, et al. " | ||
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+ | {{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. " |