Lipidomics-Based Comparison of Molecular Compositions of Green, Yellow, and Red Bell Peppers

Lipidomics-Based Comparison of Molecular Compositions of Green, Yellow, and Red Bell Peppers

Identifying and annotating the molecular composition of individual foods will improve scientific understanding of how foods impact human health and how much variation exists in the molecular composition of foods of the same species. The complexity of this task includes distinct varieties and variati...

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Bibliographic Details
Main Authors: Aimee K. Sutliff, Martine Saint-Cyr, Audrey E. Hendricks, Samuel S. Chen, Katrina A. Doenges, Kevin Quinn, Jamie Westcott, Minghua Tang, Sarah J. Borengasser, Richard M. Reisdorph, Wayne W. Campbell, Nancy F. Krebs, Nichole A. Reisdorph
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Metabolites
Subjects:
lipidomics
bell pepper
<i>Capsicum annuum</i>
metabolomics
liquid chromatography mass spectrometry (LC/MS)
β-cryptoxanthin
Online Access:https://www.mdpi.com/2218-1989/11/4/241

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https://www.mdpi.com/2218-1989/11/4/241

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