Evaluation of Capsaicin Content at Different Stages of Maturity in Capsicum Chinese
Student First Name
LamariStudent Last Name
JohnsonGroup's First Name's and Last Name's
Ashlyn Simpson, Lamari Blue-Johnson, Linda Donaldson, Ramandeep Kaur, Komalben Poshiya, Sean spinneySchool Affiliation (multiple allowed)
School of Mathematical and Natural SciencesIs the research affiliated with NCUIRE
YesProject Description
The purpose of this study was to assess the differences in capsaicin content through various stages of maturity in Capsicum chinese peppers.