Effects of local environmental factors on the spiciness of habanero chili peppers (Capsicum chinense Jacq.) by coulometric electronic tongue
Julio Enrique Oney‐Montalvo, Ksenia Morozova, Giovanna Ferrentino, Manuel Octavio Ramírez‐Sucre, Ingrid Mayanin Rodríguez Buenfil, Matteo Scampicchio
Topics & Concepts
Capsicum chinenseOrange (colour)HorticultureChemistryBiologyPepperBiochemical Analysis and Sensing TechniquesAdvanced Chemical Sensor TechnologiesIon Channels and Receptors