Book Chapter

Capsicum chinense: Composition and Functional Properties

  • Segura-Campos M
  • Ruiz-Ruiz J
  • Chel-Guerrero L
  • et al.
Springer US, (2016), 289-292
DOI: 10.1007/978-1-4899-7662-8_20
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Abstract

Habanero pepper (Capsicum chinense Jacq.) was introduced to the Yucatan Peninsula, Mexico, via the Antilles. That place is currently the largest habanero pepper-producing region worldwide, with 732 ha under cultivation and 3700 t harvested annually. Its moisture...

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Segura-Campos, M. R., Ruiz-Ruiz, J. C., Chel-Guerrero, L. A., & Betancur-Ancona, D. A. (2016). Capsicum chinense: Composition and Functional Properties. In Functional Properties of Traditional Foods (pp. 289–292). Springer US. https://doi.org/10.1007/978-1-4899-7662-8_20

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