Open AccessEffect of Type and Maturity on Water Content of Three Varieties of Hot Chilli (Capsicum Frustencent L, Catas, Segana End Domba Variety)
Author(s) -
Khairiah,
Imas Siti Setiasih,
Een Sukarminah,
Kusumiyati Kusumiyati
Publication year - 2019
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/506/1/012041
Subject(s) - ripeness , orange (colour) , food science , vitamin c , vitamin , biology , botany , biochemistry , ripening