Effect of heat treatment on the content of some bioactive compounds and free radical-scavenging activity in pungent and non-pungent peppers: Stability of Phytochemicals during Processing

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Bibliographic Details
Published in:Food research international 2013, Vol.50 (2), p.519-525
Main Authors: DE JESUS ORNELAS-PAZ, Jose, CIRA-CHAVEZ, Luis A, GARDEA-BEJAR, Alfonso A, GUEVARA-ARAUZA, Juan C, SEPULVEDA, David R, REYES-HERNANDEZ, Jaime, RUIZ-CRUZ, Saul
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Online Access:Get full text
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ISSN:0963-9969
1873-7145