Lipidomics-based comparison of molecular compositions of green, yellow, and red bell peppers

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

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Medicine & Life Sciences

Chemical Compounds