Enrichment of carbon dioxide in the atmosphere increases the capsaicinoids content in Habanero peppers (Capsicum chinense Jacq.)
Version of Record online: 2 NOV 2012
© 2012 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 93, Issue 6, pages 1385–1388, April 2013
How to Cite
Garruña-Hernández, R., Monforte-González, M., Canto-Aguilar, A., Vázquez-Flota, F. and Orellana, R. (2013), Enrichment of carbon dioxide in the atmosphere increases the capsaicinoids content in Habanero peppers (Capsicum chinense Jacq.). J. Sci. Food Agric., 93: 1385–1388. doi: 10.1002/jsfa.5904
- Issue online: 21 MAR 2013
- Version of Record online: 2 NOV 2012
- Accepted manuscript online: 6 SEP 2012 04:46AM EST
- Manuscript Accepted: 6 SEP 2012
- Manuscript Revised: 28 JUN 2012
- Manuscript Received: 9 APR 2012
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