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The Scientific World Journal
Volume 2014 (2014), Article ID 809073, 5 pages
http://dx.doi.org/10.1155/2014/809073
Research Article

Antioxidant Capacity and Total Phenolic Content in Fruit Tissues from Accessions of Capsicum chinense Jacq. (Habanero Pepper) at Different Stages of Ripening

Unidad de Bioquímica y Biología Molecular de Plantas, Centro de Investigación Científica de Yucatán, Calle 43 No. 130, Chuburná de Hidalgo, 97200 Mérida, YUC, Mexico

Received 28 November 2013; Accepted 5 January 2014; Published 11 February 2014

Academic Editors: A. Bekatorou, A. Tariq, and N. K. Tripathi

Copyright © 2014 Lizbeth A. Castro-Concha et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Lizbeth A. Castro-Concha, Jemina Tuyub-Che, Angel Moo-Mukul, Felipe A. Vazquez-Flota, and Maria L. Miranda-Ham, “Antioxidant Capacity and Total Phenolic Content in Fruit Tissues from Accessions of Capsicum chinense Jacq. (Habanero Pepper) at Different Stages of Ripening,” The Scientific World Journal, vol. 2014, Article ID 809073, 5 pages, 2014. doi:10.1155/2014/809073