TY - JOUR
AU1 - Deng, Minghua
AU2 - Wen, Jinfen
AU3 - Zhu, Haishan
AU4 - Zou, Xuexiao
AB - The purpose of this study was to find out a pepper which contains maximum capsaicin and dihydrocapsaicin, so that both can be extracted from it to be used as food ingredients or as powder after isolation. Several pepper germplasm in China were studied by HPLC (high performance liquid chromatography). Shuanla (Capsicum frutescens L. cv. Shuanlaense) was found in Capsaicin, Dihydrocapsaicin, Pungency (SHU) to be significantly higher than the others. We have identified that Shuanla is the hottest pepper variety in China.
TI - The hottest pepper variety in China
JF - Genetic Resources and Crop Evolution
DO - 10.1007/s10722-009-9445-z
DA - 2009-06-09
UR - https://www.deepdyve.com/lp/springer-journals/the-hottest-pepper-variety-in-china-ZLKZMMFkTc
SP - 605
EP - 608
VL - 56
IS - 5
DP - DeepDyve
ER -