Examination of Chemical Characteristics in the Fruits of Pepper type Kapija (Capsicum Annuum L.) produced at the Region Of Strumica
Abstract
Has been followed the dinamik of the chemical composition of pepers the populations pepers and physiological repenss. Acording to attained result could be concluded that, ther are considerable differences into the contain of chemical substances which are higher in comparison to the control pepers at different stage of the ripeness.
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