Capsaicinoid Content of Capsicum spp. Cultivated  Under High Temperature Stress

dc.contributor.author	Sudasinghe, S. P.
dc.contributor.author	Rathnayaka, R.M.S.M.B.
dc.contributor.author	Nemoto, Kazuhiro
dc.contributor.author	Matsushima, Kenichi
dc.date.accessioned	2024-03-21T04:57:52Z
dc.date.available	2024-03-21T04:57:52Z
dc.date.issued	2023-11-30
dc.identifier.citation	Sudasinghe, S. P., Rathnayaka, R. M. S. M. B., Nemoto, K., & Matsushima, K. (2023). Capsaicinoid Content of Capsicum spp. Cultivated Under High Temperature Stress. Paper presented at the Sustainable Agriculture, Environment, and Food Security session of the 2023 International Research Conference of Sri Lanka Technology Campus, Colombo, Sri Lanka, December 14-15, 2023.	en_US
dc.identifier.isbn	978-624-6045-02-9
dc.identifier.uri	http://repo.sltc.ac.lk/${dspace.ui}/handle/1/416
dc.language.iso	en	en_US
dc.publisher	Sri Lanka Technological Campus	en_US
dc.subject	Capsaicinoid,	en_US
dc.subject	Chili pepper,	en_US
dc.subject	Temperature stress	en_US
dc.title	Capsaicinoid Content of Capsicum spp. Cultivated Under High Temperature Stress	en_US
dc.type	Article	en_US