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capsicum_annuum_l [2016/10/09 23:25]
andreas
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]
  
-{{:capsicum_annuum.jpg?500}} \\+{{:capsicum_annuum.jpg?600}} \\
 Köhler,F.E., Medizinal Pflanzen, vol.2 t.127 (1890) \\ Köhler,F.E., Medizinal Pflanzen, vol.2 t.127 (1890) \\
 [[http://plantgenera.org/species.php?id_species=192506]] [[http://plantgenera.org/species.php?id_species=192506]]
 +
 +{{https://www.mdpi.com/antioxidants/antioxidants-09-00556/article_deploy/html/images/antioxidants-09-00556-g001.png}} \\
 +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]]
capsicum_annuum_l.1476048324.txt.gz · Zuletzt geändert: 2016/10/09 23:25 von andreas