Cultivar Variation for Capsaicinoid Content in some Processed Products of Chilli

M Bhagawati, A Saikia

Open source

DOI: 10.24154/jhs.v10i2.131
Published: 2015-12-31
Container: Journal of Horticultural Sciences
Publisher: Society for Promotion of Horticulture
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.24154/jhs.v10i2.131,
  title = {Cultivar Variation for Capsaicinoid Content in some Processed Products of Chilli},
  author = {M Bhagawati and A Saikia},
  year = {2015},
  journal = {Journal of Horticultural Sciences},
  doi = {10.24154/jhs.v10i2.131},
  url = {https://doi.org/10.24154/jhs.v10i2.131}
}

RIS

TY  - JOUR
TI  - Cultivar Variation for Capsaicinoid Content in some Processed Products of Chilli
AU  - M Bhagawati
AU  - A Saikia
PY  - 2015
JO  - Journal of Horticultural Sciences
DO  - 10.24154/jhs.v10i2.131
UR  - https://doi.org/10.24154/jhs.v10i2.131
ER  -

APA

Bhagawati, M., & Saikia, A. (2015). Cultivar Variation for Capsaicinoid Content in some Processed Products of Chilli. Journal of Horticultural Sciences. https://doi.org/10.24154/jhs.v10i2.131

Source records

crossref · retrieved 2026-11-08T19:35:57.347Z