Capsaicinoid Content of Capsicum spp. Cultivated Under High Temperature Stress

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dc.contributor.authorSudasinghe, S. P.
dc.contributor.authorRathnayaka, R.M.S.M.B.
dc.contributor.authorNemoto, Kazuhiro
dc.contributor.authorMatsushima, Kenichi
dc.date.accessioned2024-03-21T04:57:52Z
dc.date.available2024-03-21T04:57:52Z
dc.date.issued2023-11-30
dc.identifier.citationSudasinghe, 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.isbn978-624-6045-02-9
dc.identifier.urihttps://repo.sltc.ac.lk/handle/456/416
dc.language.isoenen_US
dc.publisherSri Lanka Technological Campusen_US
dc.subjectCapsaicinoid,en_US
dc.subjectChili pepper,en_US
dc.subjectTemperature stressen_US
dc.titleCapsaicinoid Content of Capsicum spp. Cultivated Under High Temperature Stressen_US
dc.typeArticleen_US

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